Fish en Papillote

Delicate white fish steamed in parchment with lemon, parsley, garlic, and olive oil.

Serves 4

Ingredients

• 2 white fish fillets (cod, halibut, branzino, sole, etc.)

• 1 lemon (½ sliced, ½ for juice)

• Extra-virgin olive oil

• 2–3 cloves garlic, thinly sliced

• Fresh parsley, chopped

• A handful of cherry tomatoes, halved

• A few thin slices of shallot (optional)

• Salt

• Black pepper

Instructions

Prep the packets

• Heat oven to 400°F.

• Cut two large sheets of parchment paper.

• Place a fish fillet on one half of each sheet.

Season

• Drizzle generously with olive oil.

• Squeeze fresh lemon juice over the fish.

• Season with salt and black pepper.

• Add on top of each fillet:

  • lemon slices

  • thinly sliced garlic

  • a generous sprinkle of chopped parsley

  • tomatoes + shallots if using

Fold + Seal

• Fold the parchment over the fish.

• Crimp the edges in small, tight folds until the packet is fully sealed.

Bake

• Place packets on a sheet pan.

• Bake 12–15 minutes, depending on fillet thickness.

• The packets should puff slightly when done.

Serve

• Transfer packets to plates and let guests open them at the table.

• Finish with more parsley or a squeeze of lemon.