Mediterranean Fish en Papillote

suwanneerose fish

Sounds like something fancy, doesn’t it?  En Papillote (French for “in parchment”) is actually one of the easiest ways you’ll ever cook fish.

Just wrap the fish, along with a few veggies and herbs, in a parchment packet and bake.  Simple as that.  

How can you tell if your fish is done without peeking or poking at it?  Trust me.  Just make this once and you’ll see.

The parchment packet seals in moisture and cooks the fish perfectly every time.  It’s magic. 

 

Mediterranean Fish en Papillote
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Ingredients
  1. 2 fillets pompano, flounder, or snapper
  2. 1/2 cup sliced grape tomatoes
  3. 1/3 cup sliced marinated artichokes
  4. 1/4 cup sliced kalamata olives
  5. 2 tablespoons minced vidalia onions
  6. 2 teaspoons capers
  7. handful of fresh herbs (I used parsley and Cuban oregano)
  8. 2 teaspoons fresh lemon juice
  9. 2 tablespoons olive oil
  10. salt, black pepper, and red pepper flakes
Instructions
  1. Preheat the oven to 400.
  2. Start with 2 15x18" sheets of parchment. Cut each of them into hearts: Fold in half. Starting at the bottom fold, cut at an angle up to the outside edge, close to the side, and then round the top side and back to the fold (see photos in the post). You can also trace the shape with a pencil.
  3. Unfold the heart and place the fish skin-side down in the middle of one side. Sprinkle with salt, pepper, and red pepper flakes, to taste. Top with tomatoes, artichokes, onions, olives, capers, herbs and lemon. Drizzle olive oil over the top.
  4. Fold the parchment over the fish. Make small, tight, overlapping folds starting at the top of the heart down to the pointed side. Once you get to the end, you should have a little tail. Fold it tightly to seal and then tuck it underneath the packet.
  5. Place the packets on a baking sheet or stone. Bake them on the middle oven rack for 12-15 minutes, depending on the thickness of your fillets.
Serving options
  1. With bread: Place packets directly on plates and slice them open, serve with bread to mop up the juices.
  2. With pasta: Open the packets and remove the fillets with a spatula. Place the fillets on top of the pasta and then pour the juices over the top.
Suwannee Rose https://suwanneerose.com/

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3 Comments Mediterranean Fish en Papillote

  1. Cheryl April 22, 2015 at 1:43 pm

    Parchment pompano… wow! I love how you’ve topped it. My next fish will be cooked this way. It’s beautiful!
    Cheryl

    1. suwanneerose April 22, 2015 at 1:51 pm

      Thanks, Cheryl! I hope you and John like it as much as we do. We’re having it again tonight!

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