Fish is wonderful. It’s fast to make. It’s tasty. It’s healthy. Overall, a damn great food. There is one serious problem with cooking fish though. It is messy and, if you get any grease splatters in your kitchen from its cooking, God help you get out that smell. Only time and a strong wind blowing in from outdoors will rid you of the lingering fishiness. Don’t worry, I have a fish recipe that will solve all these woes. Best of all? Not even a pan to clean up at the end.
Not. A. One.
Poisson en papillote, fish in parchment paper. So simple. When I first made this, I couldn’t believe I had never tried before. It is insanely easy. Honestly, there isn’t anything you can do to mess this up. Well, maybe you could break your oven. That would do it. But let’s face it, you aren’t going to do that. You are a culinary master…or at least whoever you cook this for will think so when they open the little parchment paper pouch and all that yummy warm steam hits their nose. The deal will be sealed. You are a genius. Simple as that.
In the version pictured, I used Cod and potatoes but you can use pretty much any fish you fancy. Most of the time, I cook rice or orzo on the side to go with this instead of the potatoes but last night I didn’t want to wash dishes so I just threw the potatoes right in the pouch with the veggies and fish. You can use any veggies you want as well. Just cut them so they all cook at about the same speed. Soft things stay bigger, hard things get cut smaller so they cook faster.
Fish en Papillote
- 1 fillet of your preferred fish
- 1 tbsp butter or olive oil
- 2 tbsp white wine or water
- 1 lemon, ½ thinly sliced, ½ reserved for serving
- salt and pepper to season
- assorted vegetables
- Preheat the oven to 425* F
- Cut all the vegetables. Keep soft vegetables larger and firm ones smaller so they all cook at the same speed.
- optional: slice potatoes as thin as you can
- Layer the vegetables, potatoes (if using), and lemons on a large square of parchment paper, add seasonings as you go so they are mixed throughout; lay the fish on top
- Drizzle with olive oil and wine; fold into a pouch and lay in a roasting pan
- Bake 14 to 20 minutes depending on the thickness of your fish and vegetables. Longer if you have included potatoes.
- Serve in pouch, open at the table for dramatic effect.