We love French cuisine, and try to take as much inspiration from it as possible in our own dinner recipes. One healthy cooking method we can’t get enough of is the papillote technique. It has been used in France since the 17th century, and is now used in the top restaurants around the world. The term translates to “paper envelope”, which is exactly how you cook the food – enveloped in parchment paper. This technique can be used for a wide variety of food, but it’s most frequently used with fish. Our Fish en Papillote with Potatoes recipe is sure to be a crowd pleaser. And if you can’t book a plane ticket to France, at least you can bring the taste of it to your table. 

Fish en Papillote with Potatoes Recipe

Author: Well Plated (for the fish)

Serves: 4 people

Ingredients

4 6-ounce cod fillets or another firm-bodied fish (salmon, flounder, trout, or halibut)

1/4 cup butter

2 garlic cloves minced

4 tablespoons chopped fresh parsley

2-3 shallots

½ teaspoon kosher salt plus additional for seasoning

¼ teaspoon ground black pepper

1 small lemon

4 cups tender salad greens (spinach, arugula, radicchio)

12 cherry tomatoes (halved) 

1 cup baby potatoes (per person)

2 tbsp olive oil

1 leek

Directions For Fish en Papillote 

Place a rack in the center of your oven and preheat the oven to 400 degrees F.

In a small bowl, add the butter, garlic, parsley, 1 shallot, and 1/2 teaspoon salt and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter to smoothly combine all of the ingredients. Then cut the whole lemon into 8 thinly sliced pieces.

To assemble the packets, tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Then lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter on top of the fish. Finally, lay 2 slices of lemon on top of the butter and scatter 6 tomato halves around the fish.

To fold the parchment packets, lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Next, place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don’t want the packet to come unsealed as it bakes). Repeat with the remaining three packets. Reserve any remaining lemon slices for serving.

Place in the oven and bake for 15-20 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

Directions For Potatoes 

In a large saucepan, cover potatoes with 2 inches of cold water and bring to a boil. Cook the potatoes until tender, 12 to 15 minutes, then drain. In a sauté pan on medium heat, add 2 tablespoons olive oil and butter. When foam from the butter has subsided, add 1 chopped shallot and leek and cook until soft, around 6 to 8 minutes. Turn heat to low, add garlic, and cook an additional 3 to 4 minutes. To finish, mix the potatoes with the leek and shallots and season with salt and pepper.

Fish en Papillote With Potatoes Pairs Well With

This recipe has pretty much every food group in it. We’ve even added a side of potatoes to the dish to make it a full meal. However, if you want to add something extra to the Fish en Papillote, we recommend a small side of Ratatouille or a fresh salad. You want to make sure you don’t take away from the incredible flavors that will be bursting out of your Fish en Papillote with Potatoes.