Delicate white fish with Mediterranean flair, cooked to perfection in parchment paper.
Satisfy your sweet tooth with this easy-to-make recipe for Fish En Papillote.
1. Info for Fish En Papillote
- Cook Time: 26 min
- Total Time: 26 min
- Servings: 4
- Calories: 52.08 kcal
2. Ingredients for Fish En Papillote
- 4 cod loin fillets (or haddock, 4 oz. each)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 Tbsp. olive oil
- 2 Tbsp. white wine
- 1 clove garlic (minced)
- 8 kalamata olives (sliced)
- 1 tomato (medium, seeded and diced)
- 1 handful fresh herb sprigs (small, oregano, parsley, rosemary, thyme)
- 1/2 lemon (sliced crosswise 1/4 inch thick, for fish)
- 1/2 lemon (cut into 4 wedges, for serving)
3. Directions:
3.1 Preheat
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Preheat the oven to 350°F.
3.2 Prep
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Cut two sheets of parchment paper at least 18 inches long. Fold each in half crosswise. Lay one folded piece on a baking sheet.
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Season the fish fillets on both sides with the salt and black pepper, and place them 1 inch apart at the center of the folded parchment paper. Drizzle fillets with the olive oil and white wine. Scatter the minced garlic, sliced olives, diced tomato, and herb sprigs over the fish. Place a lemon slice on top of each fillet.
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Lay the remaining sheet of folded parchment paper over the fillets. Fold the edges of bottom and top sheets together, creating a packet around the fish. Use a bit of heat-safe tape, such as masking tape, to seal if necessary.
3.3 Oven
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Bake the fish on middle rack of oven until it is opaque and just starts to flake with a fork, 14-16 minutes, depending on the thickness of the fillets.
3.4 Check
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Check to see that fish is done. Remove from oven or add time as needed.
3.5 Serve
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Discard top sheet of parchment paper, the lemon slices, and herbs. Transfer fillets to serving plates. Spoon the olives, tomato, and a few spoonfuls of pan drippings over the top. Serve immediately with lemon wedges.
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