How to Make Fish en Papillote (in Parchment)


A fun and healthful way of preparing and eating fish. Serves 4.

Things You'll Need

  • 4 sole fillets
  • 1/4 c extra-virgin olive oil
  • 2 sliced yellow onions
  • grated zest of 1 lemon
  • grated zest of 1 orange
  • salt and pepper to taste
  • white wine
  • Parchment Paper
  • Groceries
  • Baking Sheets
  • Zesters
  • Baking sheets
  • sauté pans
  • Preheat an oven to 500 degrees F.

  • Fold two sheets of parchment paper in half lengthwise.

  • Cut out two heart-shaped pieces from each sheet, starting from the fold. Make each heart about 2 inches wider than the fish fillets. Set aside.

  • Warm the olive oil in a sauté pan over medium heat.

  • Add the onions and cook about 10 minutes, stirring frequently.

  • Add the orange and lemon zests and cook, stirring, for 2 more minutes.

  • Add salt and pepper to taste.

  • Open the paper hearts onto a flat working surface and brush them lightly with olive oil.

  • Place a fillet on one side of each heart, and sprinkle the fish with salt and pepper. Top with the onions and their juices. If the onions don't have any juices left, add a tablespoon or two of white wine or water to each packet.

  • Fold the paper in half lengthwise to close and roll the edges together to seal the packets.

  • Place the packets on a baking sheet and bake for about 12 minutes (until the paper is puffed and browned).

  • Serve at once on individual plates, still wrapped in parchment. Open the packages carefully, as steam will escape.

Tips & Warnings

  • Prepare the fish packets up to a few hours ahead of time and keep refrigerated.
  • You can use aluminum foil instead of parchment paper.
  • Use this method to cook fish in a variety of ways. Use thinly sliced, quick-cooking raw vegetables (such as a julienne of carrots, leeks and snow peas) or blanched vegetables to top the fish and add a tablespoon or two of water or white wine if the vegetables are raw and don't have any juices.
  • You can use different kinds of fish as well, as long as the fillets are thin.

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