"En papillote" is a cooking method where food is enclosed in parchment paper and baked, allowing it to steam in its own juices. This results in tender, flavorful fish infused with herbs, citrus, and seasonal vegetables—all with minimal fat and fuss. It’s a stunning presentation when opened at the table!
Preheat your oven to 400°F (200°C) and place a rack in the center.
Julienne the zucchini and carrot. Thinly slice the shallot. Halve the cherry tomatoes.
Cut two large sheets of parchment paper. Fold each in half, then cut into a large heart shape. (This allows you to fold and seal easily.)
On one side of each parchment heart, layer:
A small bed of zucchini, carrot, and shallots
Lay the fish fillet on top
Season with salt, pepper, and lay on lemon slices
Scatter the tomatoes, thyme, and a few capers or olives if using
Drizzle with 1 tbsp white wine and 1 tsp olive oil
Fold the other half of the parchment over the fish.
Starting from one end, fold the edges in tight overlapping pleats to seal the packet (like a crimped empanada edge). You can also tie it shut with kitchen twine for presentation.
Place the packets on a baking sheet.
Bake in the preheated oven for 12–15 minutes, depending on the thickness of your fish.
The packets should puff up and lightly brown.
Carefully transfer the parchment packets to plates.
Let each person open their own for a burst of fragrant steam and flavor.
Serve with crusty bread, rice pilaf, or herbed couscous.
Wine: A crisp Sauvignon Blanc or a mineral-rich Albariño
Side: Light greens with vinaigrette or a fennel-citrus salad
2 servings