Can you use other fish?

Absolutely. This recipe works so well with many boneless, skinless fish fillets. You can use snapper, haddock, steelhead trout, swai, catfish, tilapia, and many more.

Vegetable Substitutions:

You can omit any of the vegetables, just make your own variation by using thinly sliced or grated vegetables. Other vegetables you can try: leeks, broccoli, cauliflower, asparagus, spinach, tomatoes, etc.

How long to bake fish in parchment?

The time will depend on the size of the fish fillets and how thinly you slice the vegetables. If you cut everything into bigger pieces, it will take longer to cook through. Start with 10 minutes, and if you check it and it's not baked through long enough, you can keep cooking it for an additional 5-8 minutes. You can use an instant read thermometer and stick it right through the parchment into the center of the fish. (130-135 F for salmon, 140 F for cod).

Fish and Vegetables En Papillote (Fish in Parchment)

Name: Fish and Vegetables En Papillote
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 4 (6 oz each) boneless and skinless fish fillets (salmon, cod, swai, tilapia, haddock, snapper, etc.); 2 shallots or 1 small onion, thinly sliced; 2-4 garlic cloves, minced; 1 zucchini cut into thin matchsticks; 1 carrot, grated or cut into thin matchsticks; 1 celery stalk, cut into thin matchsticks or thinly sliced; 1 small or 1/2 of a large bell pepper, cut into thin matchsticks; 1-2 lemons (zest and juice); 4 Tablespoons olive oil, divided; 1 Tablespoon fresh herbs, finely chopped; salt, ground black pepper; 4 Tablespoons butter, cut into 4 pieces

Fish and Vegetables En Papillote

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5 from 1 review

Fish En Papillote is a stunning way to prepare fish and vegetables baked in parchment paper that infuses so much flavor into all the ingredients. It’s beautiful, so delicious and very simple to prepare.

Author: Olga's Flavor Factory
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Yield: 4 1x
Category: Entree

Ingredients

Scale

4 (6 oz each) boneless and skinless fish fillets (salmon, cod, swai, tilapia, haddock, snapper, etc.)
2 shallots or 1 small onion, thinly sliced
2–4 garlic cloves, minced
1 zucchini cut into thin matchsticks
1 carrot, grated or cut into thin matchsticks
1 celery stalk, cut into thin matchsticks or thinly sliced
1 small or 1/2 of a large bell pepper, cut into thin matchsticks
1–2 lemons (zest and juice)
4 Tablespoons olive oil, divided
1 Tablespoon fresh herbs, finely chopped
salt, ground black pepper
4 Tablespoons butter, cut into 4 pieces

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Instructions

Preheat the oven to 400 degrees Fahrenheit.
Prepare all the vegetables by cutting them into thin matchsticks, grating or finely slicing them.
Season the fish fillets with the zest of half the lemon, 2 Tablespoons of olive oil, 1/2 Tablespoon fresh herbs, 1-2 garlic cloves, salt and pepper.
Mix all the vegetables together in a large bowl and season them with salt and pepper. Add the remaining garlic, 2 Tablespoons of olive oil, remaining lemon zest, 1 Tablespoon of lemon juice and 1/2 Tablespoon fresh herbs.
Place 1/4 of the vegetables inside the parchment paper, then place one fish fillet on top of the vegetables and lastly top with one pat of butter. Close the parchment bag and staple it shut.
If you’re using parchment paper sheet, place the vegetables, fish and butter on one side of the parchment, fold over the other half of the parchment. Starting with the edge, keep folding the parchment paper into pleats, slightly overlapping the creases to make sure you have a very tight seal.
Repeat with the rest of the ingredients, to create 4 packets.
Place the packets on a large rimmed baking sheet and bake for 10-15 minutes in the preheated oven. (If your fish fillets were larger or you cut the vegetables into bigger pieces, cook longer, 15-18 minutes.)
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. Squeeze fresh lemon juice over the fish.

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.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/fish-vegetables-en-papillote/