Fish en Papillote is a simple recipe that yields tender, flaky fish each and every time. White fish is seasoned with herbs, capers and olive oil then steamed to perfection.
If the idea of cooking fish intimidates you or you’re just looking for different ways to make it, you should give Fish en Papillote a try. It is essentially fish seasoned with herbs, sometimes vegetables, garlic and oil and wrapped in parchment. Wrapping the fish in parchment while it cooks steams the fish. This yields perfectly flaky, tender fish each and every time.
One of the great things about Fish en Papillote is how easy it is to make and the fact that you can make as many or as little as you like. This recipe makes 2 packets which would feed 4 but you could double it to feed 8 or reduce it and make one packet. It truly is a great recipe to have in your arsenal.
Let’s talk about what you need to make it.
Fish en Papillote Ingredients:
- WHITE FISH: This technique works for just about any fish but for this recipe, I use white fish. This could be cod, snapper or pollock. These mild fish pair well with the other seasonings in the dish.
- OLIVE OIL: Adds richness without being too heavy.
- GARLIC: Minced fresh garlic, about 1 clove per packet.
- DILL: You can use fresh or dried dill for this recipe.
- OREGANO: Like the dill, you can use fresh or dried.
- CAPERS: One of my absolute favorite ingredients to pair with fish, these buds of a flower pack a briny punch. You can find them in the condiment section of the grocery store near the jarred pickles and olives. You’ll likely see two varieties: Non-pareil and Capote. Non-pareil capers are smaller so I tend to use those the most.
- SALT AND PEPPER
Step by Step Photos and Instructions:
I love how easy it is to make this recipe, and I’m sure you will too. Follow along with these easy step by step photos and instructions.
Place fish fillets on parchment paper. Top with olive oil, garlic, herbs, salt and pepper. 
Fold closed and bake.
STEP #1: Pat fish dry. Place a square of parchment paper big enough to fit each fish fillet (or you can put two in one as I did here) on a baking sheet and place the fish in the center. Drizzle with olive oil, add garlic, dill, oregano, capers, salt and pepper.
STEP #2: Pull the edges over the fish and fold to close. Make sure that the edges are completely sealed or the steam will escape during cooking. Cook at 375 degrees F for 10 – 15 minutes or until fish reaches 145 degrees.
Storage and Leftovers:
As with many seafood recipes, you’ll want to eat this immediately. It won’t reheat well because it will be easy for the fish to overcook.
Recipe FAQ:
Fish en Papillote means that the fish is cooked in a little “pouch” or “pocket”. In this case, it’s parchment paper. This is a technique that has been around for centuries but was first brought to the US in the 1800s by a French chef. It’s easy and open to endless variations.
Capers are the unripened green buds of a bush that grows in the Mediterranean and parts of Asia. The flavor is a bit lemony and briny. They are packed in brine so they are salty too.
Side dish recipes to serve with Fish en Papillote:
A simple summer tomato salad would be perfect with this!
Garlic Rice is one of my family’s go-to easy side dishes.
Baked Asparagus with crispy bread crumbs and Parmesan cheese is a perfect spring time vegetable!
Elevate your side dish with these delectable Crispy Truffle Smashed Potatoes.
Servings
Ingredients
- 4 cod fillets (about 8 ounces each)
- 4 garlic cloves (minced and divided )
- 2 tablespoons extra virgin olive oil
- 2 teaspoons non-pareil capers
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried oregano
- salt and pepper
Instructions
Preheat oven to 375 degrees. Pat fish dry. Place a square of parchment paper big enough to fit each fish fillet (or you can put two in one as I did here) on a baking sheet and place the fish in the center. Drizzle with olive oil, add garlic, dill, oregano, capers, salt and pepper.
Fold the parchment paper over the fish and roll up the edges to seal closed. Bake at 375 degrees for 12 - 15 minutes or until fish reaches 145 degrees. It should flake easily.
