How to Fold and Bake Fish in Parchment Paper

Last Updated: March 29, 2019

Fish en papillote -- fish baked in parchment paper -- is a healthy method of cooking fish with vegetables because they steam within the package and use little extra fat. Fish cooked in this way stays moist and requires very little equipment. You can bake a wide variety of fish using this method and, since the fish and vegetables are baked in the same package, all of the flavors blend together creating a flavorful nutritious dish requiring little clean-up.

Ingredients

6 to 8 oz. (170 to 225 g) fish fillets
Fresh produce
Herbs
Salt
Pepper
Butter

Steps

1
Purchase fresh fish fillets. You will cook these in parchment paper packets. Choose fish that has firm flesh and does not have a strong odor. A wide variety of fresh fish can be cooked in parchment paper, commonly:
- Salmon
- Halibut
- Snapper
- Sole
- Cod
- Flounder
- You may also use any type of similar fish that you prefer.
2
Keep the fish well refrigerated.

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3
Prepare 6 to 8 oz. (170 to 225 g) pieces of fish. Cut the fish into serving size portions, then rinse with clear water and pat dry.
4
Select and wash the produce. Some combinations whose flavors blend well with fish are:
- Asparagus, fennel and olives
- Fennel, carrots and potatoes
- Tomato slices, olives and segmented oranges
- Experiment and develop a list of your favorites.
5
Chop or slice your produce into small pieces if necessary, so that you will not overcrowd the parchment package.
6
Prepare the herbs and seasonings. You may use herbs that you would like, such as thyme, parsley, chives or sage.
7
Cut parchment paper into 15 inch (38.1 cm) squares, for every portion.
8
Set the oven to 400 degrees Fahrenheit (200 degrees Celsius) while you assemble the parchment packages.
9
Brush the parchment paper with butter.
10
Sprinkle a fish fillet with salt and pepper, and then place it onto the center of the parchment paper.
11
Add your produce on top of and around the fish fillet in the center of the parchment, being careful not to overfill the package.
12
Scatter your selected herbs over the fish and produce, and then place about 1/2 tsp. (2 g) of butter on top of the fish.
13
Fold the parchment paper by bringing together 2 of the ends in the center of the package and crimping the paper to close the package. Then, roll up the two remaining sides towards the center as well.
14
Repeat the process of filling and closing the parchment packets for each fish fillet.
15
Place the packages on a baking sheet and put them in the oven to bake for about 15 minutes.
16
Serve the freshly steamed, nutritious and aromatic fish/vegetable/herb treat.

Community Q&A

Question

Can I use grease proof paper instead of parchment paper?

Michele

Top Answerer

You can use grease proof paper, parchment or foil. All work as well.
Question

Can frozen salmon be used?

Community Answer

Yes, but you will have to thaw it first.