Fish and Vegetables En Papillote
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 4 (6 oz, each) boneless and skinless fish fillets (salmon, cod, swai, tilapia, haddock, etc.)
  • 1 small onion or 2 shallots, thinly sliced
  • 1 small zucchini (6 oz), cut into thin matchsticks
  • 1-2 carrots, cut into thin matchsticks
  • ½ - 1 celery stalk, cut into thin matchsticks
  • 1 small or ½ of a large bell pepper, cut into thin matchsticks
  • 4 Tablespoons dry white wine or lemon juice
  • 1-2 teaspoons lemon zest
  • 4 Tablespoons olive oil, divided
  • 1 Tablespoon fresh parsley, chopped
  • salt, ground black pepper
Garlic Herb Butter: (optional)
  • 4 Tablespoons butter, softened
  • 1 garlic clove, minced
  • ½ teaspoon lemon zest
  • 1-2 teaspoons fresh minced parsley
  • 1-2 teaspoons fresh minced dill
  • ⅛ teaspoon salt, ground black pepper
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Prepare all the vegetables by cutting them into thin matchsticks.
  3. Mix all the vegetables together in a large bowl and season them with salt and pepper. Season all of the fish fillets with salt and pepper on both sides.
  4. In a small bowl, mix together the softened butter, garlic, lemon zest, fresh herbs, salt and pepper.
  5. Prepare 4 pieces of parchment paper, each 15x24 inches. Fold the parchment in half, just so it's easier for you to see where to place the food.
  6. Place ¼ of the vegetables on one half of each parchment paper.
  7. Place one fish fillet on top of the vegetables.
  8. Pour 1 Tablespoon of white wine or lemon juice over the fish and the vegetables.
  9. Spread ¼ of the Garlic Herb Butter on top of the fish fillets.
  10. Fold the other half of the parchment over the fish and vegetables. Starting at one end, fold the parchment paper into creases, and working your way around, keep folding the parchment paper into pleats, slightly overlapping the creases to make sure you have a very tight seal.
  11. Repeat with the rest of the ingredients, to create 4 packets.
  12. Place the packets on a large rimmed baking sheet and bake for 15-20 minutes in the preheated oven.
  13. To serve, cut open the packets and take out the fish and vegetables with a spatula, or have each person open the packet themselves at the table.
Notes
It's very important to cut the vegetables very thinly. I used a mandoline to slice all the vegetables and then my knife to cut the slices into matchsticks. You can use a knife if you don't have a mandoline, it will just take a little bit longer. If the vegetables are too large, they will not get a chance to cook through in the short amount of time that it takes the fish to cook. If you'd rather cut the vegetables larger, you will need to sauté them in a skillet first, to give the vegetables a head start in cooking, before placing the vegetables in the packets.
You can use any firm, thick fish fillets for this recipe. Salmon, cod, swai, tilapia, haddock, etc., it will all work here, as long as each fillet is about 6 oz. Don't use fish that is thin, since it will overcook very quickly.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/main-course/fish-vegetables-en-papillote/