Fish En Papillote
Posted for ZWT5 from the Reluctant Gourmet. This recipe uses PARCHMENT paper. I like parchment paper-easy clean up and think it might be more healthy? Perfect for Valentine's or an anniversary. Serves only two, but suppose you could make more hearts.
Total time
30 min
Servings
2
Calories
154.7
Category
Dinner & Mains
Discover the art of French-inspired cooking with this elegant and healthy Fish en Papillote recipe. Ready in under 30 minutes, this low-carb dish features delicate fish, tender asparagus, and bright lemon-dill flavors, all steamed to perfection inside a parchment paper packet. Perfect for a quick weeknight dinner or a light, impressive meal for two.
Ingredients
Makes 2 servings
- 2 -12 parchment paper
- 8 extra virgin olive oil
- 2 olive oil flavored cooking spray
- 2 kosher salt
- 1 fresh ground black pepper
- 2 dry white wine
- 16 lemon slices
- lemon
- butter
- dill
- dried dill
- asparagus spears
Method
Preheat the oven to 375 degrees, F.
Fold each square of parchment in half and cut out a heart shape. (You have all done this before—in school when you made Valentine cards.).
Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray.
Sprinkle both sides of fish with salt and pepper; set aside.
Wash asparagus and break off and discard the woody ends.
Lightly spray olive oil on the asparagus and toss with a pinch of kosher salt and pepper and the lemon zest.
Divide the asparagus in half; put half of the asparagus on each of the hearts, just to one side of the center of each heart.
Put one piece of fish on top of each bundle of asparagus.
Top with one sprig of dill (or half of the dried dill), a slice of lemon and either ½ of the butter or a light drizzle of olive oil.
Splash half the wine on top of each piece of fish.
Now, to wrap up these packets: fold the top of the heart over the fish and asparagus.
At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well.
Move down about ½ inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point.
Fold and crease the point twice.
You now have successfully wrapped your fish en papillote--yeah!
Place the packets side by side on a baking sheet, making sure the packets aren’t touching.
Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes.
To serve, put a packet on your sweetheart’s plate, place in front of her, and with a dramatic flourish and a “watch out for the steam,” carefully slice the packet open with a sharp knife.
You watch out, too—the steam will be very hot.
Easy swaps
- Instead of dry white wine, use chicken or vegetable brothFor a non-alcoholic version.
- Instead of asparagus spears, use green beans or zucchini ribbonsFor seasonal variations.
- Instead of butter, use additional olive oil or vegan butterTo keep it dairy-free.
- Instead of dill, use tarragon or parsleyFor a different herb profile.
Frequently asked
Can I use frozen fish for this recipe?
Yes, but thaw it completely in the refrigerator and pat dry with paper towels before seasoning to avoid excess moisture.
What type of fish works best?
Mild, flaky white fish like cod, tilapia, sole, or halibut work wonderfully.
Can I prepare the packets ahead of time?
Absolutely. Assemble the packets up to 4 hours in advance and refrigerate. Add a few extra minutes to the baking time if cooking from cold.
How do I know when the fish is cooked?
The fish should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C).
