En papillote sounds fancy, but it translates from French into food cooked and served in a paper wrapper. I love cooking fish and vegetables together in a parchment paper packet. Everything comes out moist. The fish does not smell and clean-up couldn’t be easier. You can make one packet for the whole table or individual packets for each diner. It can add some excitement and drama (in a good way) to give everyone a mystery packet on their plate and let them discover what is inside. You can try this recipe with a variety of different fish and any vegetables. Let your imagination run wild.

 

Ingredients

1.5lbs filet of firm fish (I used rock cod. You can use a variety of fish including sole, snapper, thin piece of salmon, scallops …Use more fish if you have more people)

1 leek washed well and sliced into rounds

1 fennel bulb thinly sliced

2 bulbs Bok Choy chopped into chunks

1 bunch of Italian parsley chopped or any other herb

2 zucchini sliced in rounds

3 stalks of celery cut in slices

1-2 tablespoons of olive oil, wine, and/or lemon juice

Salt and pepper to taste

Additional seasoning (I used freshly grated horseradish, herbs, sliced lemon, and pesto are other good options)

Parchment paper (available in the grocery store near the foil and plastic wrap)

 

Directions:

Preheat oven to 400 degrees. Cut a piece of parchment paper large enough to wrap around the fish with 4-5 extra inches around all the edges. Place the parchment paper so that you are putting all of the food on one side of the parchment with about 4 inches left over on the smaller side. Use 2-3 extra inches if you are making small packets.

Add the vegetables and lay the fish on top.

Season the fish with salt and pepper and any other seasoning that you are using

Drizzle olive oil, wine, and/or lemon juice.

Fold the larger side of the parchment paper over and fold it together with the smaller side. Pinch and crimp along the open sides of the packet. If you have any paper left over, tuck it under.

Bake for 15 to 20 minutes until cooked through. You may need to cook longer if you have a thick piece of fish or thick vegetables.

To serve, open the package carefully. The steam can be very hot. I recommend cutting it open with a kitchen shear, but you can unwrap it as well.