Name: Fish En Papillote (Baking Fish in Parchment Paper) 30 Minutes No Cleanup Meal!
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 pc fish (4 oz each (Note1)); ½ large yellow bell pepper (deseeded and sliced); ½ large red bell pepper (deseeded and sliced); 1 medium zucchini (sliced); ¼ large red onion (cut into wedges with the root intact); 4 slices lemon; ¼ cup extra-virgin olive oil; 2 tsp garlic powder; 2 tsp onion powder; 2 sprig thyme (stems removed); ¾ tsp sea salt; ¼ tsp cracked black pepper

Fish En Papillote (baking fish in parchment paper) is a healthy Mediterranean dish that is loved by every household. Simply wrap fish and colorful vegetables in parchment paper along with fresh herbs and seasonings, then drizzle with extra-virgin olive oil. The pouch is then steam in the oven, which locks in all the juices and flavors. The result is an effortless, healthy dinner ready in under 25 minutes with almost no cleanup after (just discard the paper when you’re done, easy-peasy! 😉).

This dish is not only quick and easy but also an excellent way to transform your fish into a balanced meal. If you’re looking to upgrade my easy baked salmon, this recipe is a sure thing that allows you to cook multiple healthy meals all at once with ease. 😚

Fish En Papillote (Cooking Fish in Baking Paper)

Fish En Papillote (in French, it’s pronounced on-pah-pee-YOTE), which is French culinary term for “fish in parchment,” is a method where fish and other ingredients are sealed inside a packet of parchment paper and then baked. By cooking this way, as the packet heats up in the oven, the moisture from the fish, vegetables, and herbs turns into steam, which gently and evenly cooks the food inside its own flavorful juices.

A little side story: I learned how to make this dish 11 years ago while traveling solo as a backpacker in New Zealand. At the hostel where I was staying, I met a few French backpackers. One night in the dining room, I saw them eating dinner—each with their own paper pouch.

I was very curious, so I asked one of the girls what they were eating. She told me it was called fish en papillote (she said it means “fish in an envelope” in English) and that it’s an old-school French way to cook fish. It requires no cookware and no plates (you just eat it as is!), which makes it perfect for traveling and camping (I have to admit, sometimes the old ways are the best! 💪🏻).

I’ve been in love with this dish ever since, and I’m not ashamed to say it’s in rotation in my kitchen at least twice a month!

What You Will Need

Ingredient List

For this recipe, you will need the following ingredients. This list is a guideline; I’ll explain possible substitutions below:

Fish: The ideal type of fish is firm and flaky (I used hake this time), and the thickness is no more than 1”/2.54 cm. Good examples include sea bass, cod, haddock, halibut, snapper, salmon, trout, and barramundi. Avoid tuna and swordfish, as they tend to dry out easily. As for choosing between skin-on or skin-off, it’s totally up to you.
Bell Peppers and Zucchini: Other vegetables that can be used in this recipe include cherry tomatoes, artichoke hearts, broccoli and cauliflower florets, and thinly sliced (1/8”/3mm) fennel, pumpkin, potatoes, and carrots. Any vegetable that can be cooked in about 20 minutes is suitable for this dish.
Red Onion: Cut into wedges with the root intact to prevent falling apart.
Extra-Virgin Olive Oil: Use extra-virgin olive oil, or you can substitute melted butter.
Herbs: Choose your favorite fresh herbs. Dried herbs, such as Herbes de Provence, Italian seasoning, dill, oregano, thyme, or rosemary, also work well.
Lemon: A couple of slices on top give it a fresh, zesty taste.
Salt n Pepper: Season to taste.

How To Make

Instruction

Preheat your oven to 400°F (200°C) fan-forced. In a small bowl, whisk together the extra-virgin olive oil, garlic powder, onion powder, thyme (stems removed), salt, and pepper.
Tear off two large sheets of parchment paper, each about 16 inches (40 cm) long. On one half of each sheet, create a thin bed with the mixed sliced vegetables (bell peppers, zucchini, and red onion wedges). Place the fish fillets on top, then drizzle the seasoned oil over the fish and vegetables.

Place lemon slices on top of fish fillets.
Fold the empty half of the parchment paper over the fish and vegetables. Folds all the way around to create a sealed packet.

Then, tear off a large sheet of aluminum foil. Place the parchment packet in the center and fold the foil around it tightly to prevent any juices from leaking out.
Place the two finished packets on a large baking sheet. Bake in the preheated oven for 25 minutes. If you are unsure if the fish is cooked, carefully open one packet to check. The fish should be opaque and flake easily with a fork. To serve, slice open the packet at the table with a knife or scissors, releasing the steam. Enjoy!

Our Tips

Thickness of fish: Choose fish fillets that are no more than 1 inch (2.54 cm) thick so they cook quickly. Try to select fillets of even thickness for uniform cooking.
Skin-On vs. Skin-Off: You can use either. The skin can help hold the fish together and will peel off easily after cooking if you prefer not to eat it. Just place the skin-side down in the packet.
Using a larger sheet of parchment paper will make folding your pouch much easier.
Don’t Overcrowd: Avoid overfilling the packet. A thin, even layer of vegetables ensures everything cooks evenly and steams properly.
Add a splash of white wine or a tablespoon of broth over the fish for extra steam and flavor (optional)

What To Serve With

This is a satisfying standalone dish. However, if you want to make it fancier, here are some pairing ideas to complement it:

Starches:

Flavored rice: Garlic rice, cilantro rice…etc.
Cooked quinoa
Crusty bread
Orzo or Couscous

Vegetable Sides:

Blanched broccolini
Roasted baby potatoes
Garlic mashed potatoes

Try this recipe tonight and let the compliments roll in! ❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!