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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- ¼ cup extra virgin olive oil
- Juice of ½ lemon
- 1 shallot (chopped)
- 2 garlic cloves (chopped)
- 1 tsp oregano
- 1 tsp paprika
- ½ tsp cumin
Instructions
- 1
Heat the oven to 425 degrees F.
- 2
Season the fish with kosher salt and pepper on both sides.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.