Fish en papillote
Looking for an easy, light, versatile dinner? Fish en Papillote is just a fancy name for fish in parchment. My Fish en Papillote, aka Halibut in parchment paper, is the perfect choice! You can use whatever fish and vegetables you like and have dinner on the table in less than 30 minutes.
How to make Fish en Papillote
Preheat your oven to 450 degrees F. Combine olive oil, lemon zest, lemon juice and dill in a small bowl. Stir until blended together.
Next, cut 2 pieces of parchment paper. Fold in half crosswise and draw a large heart on each piece, with the fold of the paper along the center of the heart. Cut out the heart and open. Sprinkle both sides of the fillets with salt and pepper. Place one fillet in the center of each heart and fold over the edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly.
Place the packets on a baking sheet. Bake at 450 degrees F for about 15 minutes. Place on plates and cut open. Serve immediately and enjoy!
Often times people are intimidated to cook seafood. It’s one of those dishes we order when out to dinner, but rarely cook in our own homes. Seafood is actually a very easy and fast protein to cook at home. It takes almost no time, and many white fish varieties have a very mild flavor. This allows you to be creative with the flavors you add to it!
I love Fish en Papillote because it is easy, fast, and causes no mess! You can cook and present your fish and all the other ingredients in the parchment paper. It makes for a beautiful dish that will impress your family and guests. And best of all, it is an easy clean up.
The USDA Dietary Guidelines recommend that Americans consume seafood two times per week. Seafood provides high quality protein and all the essential amino acids we need to get from their diets. It contains omega 3 fatty acids, which are anti-inflammatory, and research suggests may play a role in reducing the risk of heart disease. White fish like the Halibut I used in this recipe is low in both fat and calories and high in B vitamins.
My Fish en Papillote is a healthy way to cook your fish because it requires very little oil. The steam keeps your fish moist and allows your herbs and the flavors of the fish and vegetables to shine.
What Other Fish and Flavors Could I Use?
You can get very creative with this technique. Try switching out the Halibut for Cod, Salmon, Trout, or Flounder. You can julienne a variety of different vegetables like carrots, peppers, or asparagus to put beneath your fish. Maybe add some capers for another twist on this recipe! Let me know your favorite way to cook Fish en Papillote below!
“Seafood Health Facts: Making Smart Choices.” Seafood Nutrition Overview | Seafood Health Facts, www.seafoodhealthfacts.org/seafood-nutrition/patients-and-consumers/seafood-nutrition-overview.
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh dill
- 2 4-ounce halibut fillets (about 1 inch thick) - or other fish you like, such as salmon or char or cod
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup scallions sliced thin
- 1/4 cup red bell pepper small dice
- 1/4 cup zucchini/yellow squash small dice
- 1/4 cup snow peas sliced thin
- Preheat oven to 450°.
- Combine first 4 ingredients in a small bowl; stir until blended.
- Cut 2 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper along the center of the heart. Cut out the heart, and open. Sprinkle both sides of fillets with salt and pepper. Place one fillet near fold of each parchment heart. Top each fillet with half the vegetables and half the oil mixture. Start at the top of the heart and fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly.
- Place packets on a baking sheet. Bake at 450° for ~15 minutes. Place on plates; cut open. Serve immediately.