Cooking Fish in Parchment Paper
Cooking fish in parchment paper is one of the easiest and most flavorful ways to prepare a healthy dinner. You don’t need halibut to make it work—any firm, flaky white fish will do the trick.
Think cod, snapper, sole, or tilapia. These mild fish soak up flavor beautifully and stay moist thanks to the steam trapped inside the parchment packet.
The best part? You toss in a few extras, such as herbs, garlic, lemon, or fresh vegetables, fold it all together, and pop it in the oven—no fancy tools. No frying. Just a quick bake and a lot of flavor.
When the packet puffs up, you know the magic is happening. Open it at the table, and you get hit with a fantastic burst of aroma. It’s like a little present on your plate.
This method is ideal for both beginners and busy nights. It’s clean, quick, and makes even simple ingredients feel special.
You’ll get tender, flavorful fish every time, with barely any cleanup. Let’s dive in and wrap up some delicious white fish in parchment.
Fish en Papillote or Fish in Parchment Paper
Equipment
- 2 sheets parchment paper 12-inch square
- 1 baking sheet
Ingredients
- olive oil or olive oil spray
- 2 white fish fillets sole, snapper, cod or tilapia
- Kosher salt & freshly ground pepper to taste
- 2 ounces dry white wine
- zest of one lemon
- 2 lemon slices
- 1 tablespoon unsalted butter
- 2 sprigs fresh dill or ½ teaspoon dried dill
- 10 thin asparagus spears trimmed
- 4 cherry tomatoes halved
- 2 cloves garlic thinly sliced
- 1 small shallot thinly sliced
- pinch red pepper flakes optional
Instructions
- Preheat oven to 375°F (190°C).
- Cut parchment paper: Fold each square in half and cut into a large heart shape. Unfold and lay flat.
- Prep the paper: Lightly brush or spray the inside of each parchment heart with olive oil.
- Season the fish: Pat fillets dry. Season both sides with salt and pepper. Set aside.
- Prep the asparagus: Snap off woody ends. Toss with lemon zest, a touch of olive oil, salt, and pepper.
- Build the base: On one half of each parchment heart (just off-center), arrange half the asparagus. Add a few cherry tomato halves, sliced shallot, and garlic.
- Add the fish: Place one fillet over each vegetable pile. Top each with a lemon slice, a sprig of dill (or a sprinkle of dried dill), and a pat of butter or a drizzle of olive oil.
- Add moisture: Pour 1 ounce of wine over each fillet. Sprinkle with a pinch of red pepper flakes if desired.
- Seal the packet: Fold the other half of the heart over the fish. Starting at the top, make small overlapping folds around the edges, pressing firmly as you go. Twist or fold the tip tightly to complete the seal.
- Bake: Place the packets on a baking sheet, spacing them apart. Bake in the center of the oven for 12–14 minutes, or until the packets are puffed and the fish flakes easily.
- Serve: Place packets on plates and let guests open them at the table to release the fragrant steam.
Helpful Tips
| Tip | Why It Helps |
|---|---|
| Use thin fish fillets | They cook evenly and quickly, reducing the risk of overcooking. |
| Trim asparagus ends properly | Removing woody ends ensures tender bites and better texture. |
| Layer vegetables under the fish | They act as a cushion and absorb flavor while cooking in the steam. |
| Don't overfill the parchment | Leaving space allows the packet to puff up and steam properly. |
| Seal the parchment tightly | A tight seal traps steam inside and keeps moisture and flavor in. |
| Use fresh herbs when possible | Fresh herbs release more aroma and flavor during cooking. |
| Cut parchment into a heart shape | Makes folding and sealing easier while creating a better steam pocket. |
| Check for puffed packets | Well-puffed parchment means the steam has built up and the fish is likely done. |
| Let guests open their own packets | Releases a burst of aroma and adds a fun, interactive element to the meal. |
What Is Fish en Papillote?
Fish en papillote, or fish in parchment, is a classic French cooking technique in which fish is steamed within a parchment paper parcel, often with vegetables, herbs, and a splash of wine or lemon juice. This method traps moisture and flavor, producing a delicate, aromatic dish highlighting the fish’s natural taste and accompanying ingredients.
The process begins with selecting fresh fish fillets, such as salmon, cod, halibut, or snapper, known for their tenderness and ability to absorb flavors well. The fish is placed on a large piece of parchment paper, which is then folded into a half-heart shape, creating an attractive and practical steam-tight seal.
One of the joys of fish en papillote is its versatility. You can add a variety of vegetables like julienned carrots, zucchini, bell peppers, and thinly sliced onions or leeks. These not only add flavor and texture but also contribute to the visual appeal of the dish. Fresh herbs such as dill, parsley, thyme, or tarragon, along with a few slices of lemon or lime, enhance the aromatic profile. A splash of white wine, broth, or a dab of butter adds moisture, ensuring the fish remains succulent as it steams.
Once all ingredients are arranged, the parchment is carefully folded and crimped around the edges to seal the package completely. The parcels are then baked in a preheated oven, typically at 400°F (200°C), for about 10-15 minutes, depending on the thickness of the fish. The steam within the parchment cooks the fish evenly, infusing it with the flavors of the added ingredients.
When served, the parchment is cut open at the table, releasing a burst of fragrant steam. This dramatic presentation excites the senses and keeps the fish hot and perfectly cooked until it is enjoyed. Fish en papillote is a healthy, flavorful, and visually striking dish that exemplifies the elegance of simple yet sophisticated French cuisine.
5 Responses
I am a Chinese girl, I saw your website. Do you know the vegetable parchment paper? I want to buy the vegetable parchment paper, but I don’t know the vegetable parchment paper company website. Can you tell me that? thanks very much ~ waiting for your reply.
Hi Maggie, if you search for ‘vegetable parchment paper’ on any of the search engines, you will come up with many good brands.
Can the fish in parchment be put together in advance? Would be great to assemble then put in fridge for an hour or so before cooking.
Hi Linda, I don’t see why not. Give it a try and let me know how it turns out. – RG
Thank you, I’ll have to subscribe to your feed and read the rest. The first date my wife and I had nearly 20 years ago was at a lovely seafood restaurant in Napoli, so I’ve been spending ages trying to find a decent grilled lobster recipe like the one we had that night. Our anniversary is next month, so I’m hoping to surprise her!
Thanks for reaching out Alissa and good luck with your anniversary surprise.