this may sound fancy… but it’s easy! poisson en papillote is simply fish cooked in a parchment paper packet. you tightly wrap julienned (thinly sliced) veggies and fish in a parchment paper packet and roast in the oven. the final product is a full dinner presented as a little gift!
if you have a dinner party, you can make each of the packets ahead of time! just pop them in the 400 degree oven just before you want to eat. everyone will be impressed, and it won’t take you away from your guests!
you can play with the veggies. sometimes i add tomatoes, sometimes i add carrots. add or take out whatever you like! serve with some mashed potatoes, mashed cauliflower. you decide. let’s do this.
poisson en papillote
- 4 pieces of fish (salmon, cod, halibut — flaky but firm)
- 1 zucchini, julienned in 2″ lengths
- 1 leek, white parts only, julienned
- 1 red bell pepper, julienned in 2″ lengths
- 8 baby carrots, julienned (2 carrots per packet)
- bunch of thyme, chopped finely (leave a couple sprigs whole)
- handful of grape tomatoes (optional)
- 4 Tbsp. chicken stock
- 4 Tbsp. olive oil
- season salt
- parchment paper
preheat the oven to 400F degrees.
for each packet, cut a length of parchment paper 14″ long. fold in half, and cut the loose edges so that when you unfold it, it’s in an oval shape. thick in the middle with rounded edges. along of the fold, place a handful of the veggies down. season with salt, pepper, and thyme.
on a cutting board, season fish with salt, pepper, thyme, and season salt. place on top of the veggies. add tomatoes (optional) and sprigs of thyme. pour a tablespoon of olive oil over the fish and veggies. also pour a tablespoon of chicken stock over the fish and veggies. (note: if you use tomatoes, you can cut down on the stock because the tomatoes contain some liquid)
fold the empty side of the parchment paper over the fish. starting from the one edge, roll and crimp the edges together tightly. make sure no liquid or steam can escape. place the packet(s) on a baking sheet. (see below)
bake in the oven for 15-20 minutes, depending on the thickness of your fish. unwrap and serve as-is….
on a plate without the paper….
or serve with mashed potatoes & salad!