Fish en Papillote, Mediterrnanean-style
Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.
Servings: 4 people
Ingredients
- 1 1/4 lb cod fish fillet (1-inch thick) cut into 4 pieces
- Kosher salt and black pepper
- 1/2 tomato thinly sliced into 4 rounds
- ½ green bell pepper cored, thinly sliced into 4 rounds
- ½ lemon thinly sliced into rings
- Handful pitted green olives optional
For the Sauce
- ¼ cup extra virgin olive oil I used Private Reserve Greek EVOO
- Juice of ½ lemon
- 1 shallot chopped
- 2 garlic cloves chopped
- 1 tsp oregano
- 1 tsp paprika
- ½ tsp cumin
Instructions
- Heat the oven to 425 degrees F.
- Season the fish with kosher salt and pepper on both sides.
- Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
- Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
- Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
- Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
- Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
- To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.
Notes
- Serve with a side of lemon rice or plain couscous to help use up that tasty sauce!
- To make ahead: You can arrange the fish and vegetables and prepare the parchment packets or pouches up to 3 hours in advance. Arrange the sealed pouches on a baking sheet and be sure to refrigerate them until you are ready to bake.
- Leftover storage: You can store leftover cooked fish enpapillote in the fridge for up to 2 days. I typically remove it from the parchment and keep it in a tight-lid container. You can warm it through in a medium-heated oven, if you need to.
- Visit our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices used in this recipe.
Nutrition
Calories: 221.3kcal | Carbohydrates: 4.9g | Protein: 26.1g | Fat: 11.7g | Saturated Fat: 1.7g | Sodium: 370.9mg | Potassium: 700.5mg | Fiber: 1.4g | Sugar: 1.7g | Vitamin A: 523IU | Vitamin C: 23.6mg | Calcium: 36.9mg | Iron: 1.3mg
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