Fish en Papillote Recipe
En papillote is a method of cooking in a folded, sealed pouch and then baked.
The parchment paper traps the steam, resulting in moist and flavorful fish and vegetables. It’s a time tested, perfect way to cook fish. Plus, it looks cool and is really fun to open at the table.
Feel free to customize the packets with vegetables, herbs, and spices to your liking. You can experiment with different types of fish for varying profiles. And if you’re not using alcohol, substitute white wine with chicken or vegetable broth. That little bit of liquid helps the packets steam so the fish is tender and just cooked.
Fish en Papillote
serves 2
Ingredients
2 fillets of your favorite white fish, like cod, haddock, or sea bass
1/2 cup pearl couscous
3/4 cups water
1 ½ tbsp olive oil, divided
a few handfuls of spinach
¼ bunch parsley, finely chopped
espelette, cayenne, paprika
a few sprigs of thyme
½ lemon, sliced into wheels
zest & juice of 1 lemon
1-2 tbsp butter, diced
splash of white wine
Equipment
sauce pan
sheet tray
parchment paper
offset spatula or butter knife, for sealing the parchment.
Preparation
Preheat the oven to 425°F.
Prepare the couscous: in a sauce pan over medium heat, add 1 tbsp olive oil and heat until shimmering. Add the couscous and toast.
Add the water, a few pinches of salt, and bring up to a simmer. Cook until tender. Fluff with a fork and allow to cool for a few minutes. Toss a few handfuls of spinach with olive oil, salt, and pepper. Fold the spinach into the warm couscous for it to just wilt.
When the couscous is cool, add the chopped parsley and fold to combine. Season with espelette, lemon juice, salt, and black pepper and any extra herbs or spices you desire.
Cut two large squares of parchment paper, each about 12 inches in length. Fold the parchment paper in half and reopen.
Season the fillets with salt, black pepper, and any other spices you prefer.
On the lower half of each parchment, divide the couscous between the couscous between the sheets, leaving 2-3 inches on all sides. Place the lemon slices on top of the couscous and add the fish over the lemons. Add thyme, cubes of butter, and a few splashes of white wine.
Fold the parchment over. Starting at one corner, fold and crimp all the edges, smoothing them with an offset spatula to create a well-sealed packet. Repeat with the other parchment.
Place the packets on a sheet tray and bake for 10-12 minutes.
Serve immediately still in the packets with lemon wedges and have guests open their parcels at the table.