fish en papillote

Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.

Fish en Papillote, Mediterrnanean-style

cod fish

Kosher salt and black pepper

tomato (thinly

green bell pepper

lemon (thinly

green olives (optional)

extra virgin olive oil

½ lemon

shallot (chopped)

garlic

oregano

paprika

cumin

Heat the oven to 425 degrees F.

Season the fish with kosher salt and pepper on both sides.

Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.

Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.

Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.

Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.

Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.

To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

Low-carb Mediterranean Salmon in Parchment Paper is an easy, flavorful dinner recipe perfect for those who eat paleo, keto, or simply love clean meals.

Mediterranean Salmon in Parchment Paper

salmon

sea salt

ginger

dill

kalamata olives, pitted and chopped

sun-dried tomatoes,

artichoke hearts

capers

fresh dill, chopped

pesto sauce

Preheat the oven to 400 degrees F and...

Preheat the oven to 400 degrees F and lay a long sheet of parchment paper on a large baking sheet.

Place salmon fillet on top of the parchment...

Place salmon fillet on top of the parchment paper and sprinkle with sea salt, paprika, ground ginger, and dried dill.

Top salmon with the remaining ingredients, trying to...

Top salmon with the remaining ingredients, trying to get an even distribution over the full fillet.

Fold the sides and ends of the parchment...

Fold the sides and ends of the parchment paper, creating a packet. Secure with twine.

Bake on the center rack of the preheated...

Bake on the center rack of the preheated oven for 20 minutes, or until salmon is cooked through. Thicker cuts of fish will require 25 to 30 minutes.

Remove fish from the oven, cut the twine...

Remove fish from the oven, cut the twine and un-wrap the parchment paper. Cut into individual-size portions and serve with your choice of side dishes.

This Mediterranean cod en papillote is the most genius way to quickly achieve a simple, healthy, and super delicious dinner! Watch the video above to see how this comes together.

Mediterranean Cod en Papillote (Fish in Parchment Paper)

zucchini

(6-ounce) cod filets

kosher salt and black pepper (to taste)

lemons (thinly sliced)

shallot (thinly sliced)

thyme

olives

grape tomatoes (halved)

olive oil

Assemble packets

Assemble the packets. Preheat the oven to 400°F (200°C). Fold a 12x16-inch sheet of parchment paper in half, then open it. Add several slices of zucchini in the center of one half, then top with a piece of cod. Season with salt and pepper.

Add toppings

Add toppings. Top the cod with 2 to 3 lemon slices, a few slices of shallot, a sprig of thyme, 5 olives, and 5 tomatoes (it&#39;s okay if these fall to the side). Drizzle a little olive oil on top.

Fold pouches

Fold and seal. Fold the top half of the parchment paper over the bottom half, then tightly roll up the edges around the cod. Repeat this process with the other 3 pieces of cod.

Bake

Bake. Place the 4 parchment paper packets on a baking sheet, place in the oven, and bake for 14 to 18 minutes (depending on thickness), or until the cod is opaque and flakes easily with a fork.

Serve

To serve. Use a knife to pierce the center of each parchment packet, and open it up before serving.

https://www.youtube.com/watch?v=PkDjItVCTT0

This Mediterranean cod en papillote is the most genius way to quickly achieve a simple, healthy, and super delicious dinner!

Let's just say I'm convinced that "en papillote" (or "in paper") has become one of my favorite ways to do weeknight dinners. It's a French cooking technique where a combination of fish and veggies are folded into a parchment paper pouch, then perfectly steamed in the oven. 

This Mediterranean recipe hits the spot with simple and fresh coastal flavors while ensuring you have four all-in-one meals done at the same time. Love it! 

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► TIMESTAMPS:
00:00 Intro
00:36 Prep the vegetables
02:50 Prep the cod (or other white fish)
03:25 Get the parchment paper ready
03:48 Layer the veggies and fish en papillote
05:30 Place on a baking sheet then cook
05:57 Open the parchment paper pouches and serve
07:23 Taste test

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#mediterraneanrecipe #codrecipe #fishrecipe

MEDITERRANEAN FISH RECIPE | cod en papillote (cod in parchment paper) - so easy!

Fish En Papillote is a stunning way to prepare fish and vegetables baked in parchment paper that infuses so much flavor into all the ingredients. It's beautiful, so delicious and very simple to prepare.

Fish and Vegetables En Papillote

(6 oz each) boneless and skinless fish fillets

shallots

2-4 garlic cloves,

carrot,

celery stalk,

lemons

Tablespoons olive oil, divided

Tablespoon fresh herbs, finely chopped

black pepper

butter,

Preheat the oven to 400 degrees Fahrenheit.

Prepare all the vegetables by cutting them into thin matchsticks, grating or finely slicing them. 

Season the fish fillets with the zest of half the lemon, 2 Tablespoons of olive oil, 1/2 Tablespoon fresh herbs, 1-2 garlic cloves, salt and pepper. 

Mix all the vegetables together in a large bowl and season them with salt and pepper. Add the remaining garlic, 2 Tablespoons of olive oil, remaining lemon zest, 1 Tablespoon of lemon juice and 1/2 Tablespoon fresh herbs. 

Place 1/4 of the vegetables inside the parchment paper, then place one fish fillet on top of the vegetables and lastly top with one pat of butter. Close the parchment bag and staple it shut. 

If you're using parchment paper sheet, place the vegetables, fish and butter on one side of the parchment, fold over the other half of the parchment. Starting with the edge, keep folding the parchment paper into pleats, slightly overlapping the creases to make sure you have a very tight seal.

Repeat with the rest of the ingredients, to create 4 packets.

Place the packets on a large rimmed baking sheet and bake for 10-15 minutes  in the preheated oven. (If your fish fillets were larger or you cut the vegetables into bigger pieces, cook longer, 15-18 minutes.)

To serve, cut open the packets and take out the fish and vegetables with a spatula, or have each person open the packet themselves at the table. Squeeze fresh lemon juice over the fish. 

Delicious!! Definitely on the rotation to be made again!

Recipe video above. Fish En Papillote - fondly known as &quot;Fish in a Bag&quot; - is a classic French way of baking fish sealed in its own little parcel, where it gently steams and soaks up all the flavours tucked inside. Add a handful of garden vegetables and a splash of white wine that turns into a lovely light sauce, and you’ve got yourself a full dinner.I&#39;ve used snapper here, but you can use any similar sized white fish fillets (see Note 1).Also, using paper only for the parcels might be traditional, but adding foil makes it much easier to seal and ensure it stays sealed in the oven.

Fish en Papillote (Fish in a Bag)

tbsp extra virgin olive oil (, separated)

potatoes

zucchini (, sliced 0.5cm / 0.2" thick)

red capsicum (bell pepper) (,

onion

garlic (, finely minced)

tsp black pepper (, separated)

dill ((Note 2))

Lemon wedges

Pre-heat oven to 190°C / 375°F (170°C fan). Sauté potatoes for 4 min, then add remaining vegetables, salt, pepper and toss briefly. Divide vegetables between parcels, top with seasoned fish, dill, oil and wine. Seal the parcels and bake 18 min, then rest 3 min before opening.

Abbreviated Recipe

Preheat oven to 190°C / 375°F (170°C fan-forced).

Cook potato - Heat 2 tablespoons of the oil in a non-stick skillet over medium-high heat. Add the potatoes and cook for 4 minutes, stirring regularly (use 2 wooden spoons if needed). They should pick up a little colour but not too much.

Cook the rest of vegetables - Add the zucchini, capsicum, red onion, garlic and half of the salt and pepper. Toss everything together for about 1 minute, then set aside.

Place two pieces of foil on your work surface (50cm / 20&quot; long x 30cm / 12&quot; wide), then top with a sheet of baking paper/parchment paper (40cm / 16&quot; x 30cm / 12&quot;). Divide the vegetables between the two, placing them in the middle. (Note 4)

Fish - Pat the snapper fillets dry, season both side with the remaining salt and pepper, then place on top of the vegetables.

Place 3 dill sprigs on top of each fish. Drizzle with the remaining olive oil and pour 1 tbsp of white wine over each.

Build the parcels (video is helpful here) - Bring the short edges of the foil and baking paper together and fold over twice to seal that side. Press down gently along the fold to flatten it. Then, working on one end, fold each corner in to form a triangle, then fold that triangle over twice more to lock in the seal. Repeat on the other end so both ends are sealed the same way. Redo the same with the other parcel.

Bake &amp; rest - Place the parcels on a baking tray and cook for 18 minutes. Remove and let rest for 3 minutes. (Once cooked, the core fish temperature should read at least 55°C / 130°F.)

Serving - Grand opening time! Open the parcels, watch the steam escape, squeeze some lemon juice over and eat while hot with some crusty bread on the side.

Full Recipe

I made this with salmon, because I had some that needed to be used in the fridge, and OMG it was just so damn good! Thank you for another amazing and simple recipe. I am yet to try a recipe of yours that I haven’t loved 🩷

The fish in bag was absolutely delicious. I wonder what other protein could be used instead of fish.

This recipe is delicious.  I was given a huge piece of Rankin Cod (caught in the north west of WA). I thinned it down to just on 3/4 inch, and then cut in two pieces for this recipe. It was a huge piece of fish!! I followed JBs recipe exactly.  I did cook it for an extra 2 mins after testing, as it was so thick.  Devine taste, easy to prepare and a beautiful use of glorious fish.  Tomorrow night will be baked lemon fish using the remaining pieces I thinned down.  Thanks for an amazing recipe,  I highly recommend you try it.

I made this tonight as per your recipe and it was a huge hit. I had to sub the snapper for more affordable gurnard (NZ) and it was lovely. Best of all was the wonderful feeling that we were eating such a healthy meal. I served it in the wrappers as it felt like a novel way to eat a delicious meal. We felt like we were dining in a restaurant. Thank you JB for a recipe that is a keeper.

This was a huge winner in our house! So yummy 😋  I will certainly make it again &amp; again!
Thank you so much!!

I wasn’t expecting much from this but I had the vegetables and wanted to eat fish. It is way more than the sum of its parts! Beautiful flavours permeate the whole dish. And I didn’t even have wine or dill (I subbed chicken stock and fennel seeds). My 13 yo son (fish is acceptable but not equivalent to steak) was very enthusiastic. I am going to stick  with the fennel seeds next time but try the wine.

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The most viewed fish en papillote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine