Fish en Papillote Recipe

Name: Fish en Papillote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 red onion, julienned; 1 zucchini, julienned; 1 large carrot, julienned; 1 clove garlic, minced; 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground black pepper; 4 (4-ounce) sole fillets, hake, flounder or other white fish; 1 lemon, thinly sliced, seeds removed; 8 sprigs fresh thyme; 4 pats butter; 1/4 cup white wine

Servings: persons

1/2 red onion, julienned
1 zucchini, julienned
1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 (4-ounce) sole fillets, hake, flounder or other white fish
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine

1
Preheat oven to 375 degrees F.
2
In a bowl, mix together the onion, zucchini, carrot and garlic.
3
Adds the oil, season with salt and pepper, to taste, and toss to combine.
4
Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste.
5
Arrange the vegetables on top, dividing evenly.
6
Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order.
7
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape.
8
Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.
9
Arrange the packets on a baking sheet.
10
Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish.
11
To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 red onion, julienned, 1 zucchini, julienned, 1 large carrot, julienned, 1 clove garlic, minced, and more.

Yes, Fish en Papillote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish en Papillote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions