Simple Herb-Infused Fish en Papillote Recipe for Flavorful Meals

Herb-infused fish en papillote reinvents ordinary seafood into an extraordinary culinary adventure.

This elegant cooking technique wraps delicate fish with fragrant botanicals, creating a sensory experience that delights both palate and nose.

Steaming inside parchment paper allows ingredients to mingle and develop complex, nuanced flavors without losing moisture or nutritional value.

Each parcel becomes a personal gift of taste, promising a restaurant-quality meal prepared with minimal effort.

The method ensures tender, perfectly cooked fish that practically melts on your tongue.

Minimal cleanup and maximum satisfaction make this dish a winner for weeknight dinners or special occasions.

Get ready to impress your dinner companions with this sophisticated yet simple technique.

Why Herb-Infused Fish en Papillote Is So Elegant

• Lock in Maximum Flavor: Wrapping fish in parchment paper creates a steamy environment that infuses every bite with herbal and buttery goodness, trapping all delicate flavors inside the packet.
• Super Quick Weeknight Wonder: This recipe takes just 15-20 minutes from start to finish, making it perfect for busy home cooks who want a gourmet meal without spending hours in the kitchen.
• Healthy Cooking Method: Steaming fish en papillote allows you to cook without extra oils or fats, preserving nutrients and creating a light, moisture-rich dish that's both delicious and nutritionally balanced.
• Minimal Cleanup Magic: Using a single parchment packet means less washing up, with the bonus of dramatic table-side presentation when you cut open the steaming parcel right at the dinner table.

What You’ll Need for Fish en Papillote

• Fish: Fresh, high-quality white fish like cod or halibut with firm texture and mild flavor, perfect for delicate cooking method.
• Fennel: Crisp vegetable with subtle anise flavor that provides aromatic base and gentle texture under the fish.
• Shallot: Sweet and mild allium that adds delicate onion-like flavor to enhance overall dish complexity.
• Dill: Fresh herb with bright, tangy profile that complements seafood beautifully.
• Salt and Pepper: Essential seasonings for balancing and enhancing natural fish flavors.
• Lemon: Citrus fruit providing zesty brightness and acid to cut through rich fish.
• Butter: Rich dairy product creating smooth, luxurious sauce when mixed with herbs.
• Olive Oil: High-quality fat that adds moisture and helps distribute heat evenly.
• Fresh Herbs: Aromatic green additions like parsley or chives for extra layer of flavor.

How to Cook Fish in Parchment Like a Pro

Step 1: Prepare Shallot Butter

Blend softened butter with finely chopped shallots, freshly grated lemon zest, chopped dill, salt, and pepper until thoroughly combined. You can store this flavorful butter in an airtight container or roll it in plastic wrap for up to 3 days if preparing in advance.

• Butter
• Shallots
• Lemon zest
• Dill
• Salt
• Pepper

Step 2: Set Up Oven and Parchment

Preheat the oven to 400°F. Cut a large parchment paper sheet big enough to completely wrap the fish with 3-4 inches of extra space around the edges. For multiple servings, use separate parchment sheets.

Step 3: Arrange Parchment on Baking Sheet

Place the parchment paper on a sheet pan. Fold it in half, then unfold one side flat against the pan.

Step 4: Create Vegetable Base

Arrange thin fennel and shallot slices neatly in the center of one side of the parchment.

Step 5: Position and Season Fish

Place fish on top of the vegetable layer. Season with salt and pepper to suit your taste.

Step 6: Add Flavor Enhancers

• Shallot butter pats
• Lemon slices
• Fresh herbs

For butterflied fish, tuck herbs inside the cavity as well.

Step 7: Drizzle with Olive Oil

Lightly drizzle olive oil over the entire dish to add moisture and enhance flavor.

Step 8: Create Sealed Packet

Carefully fold the other half of the parchment over. Pinch and crimp edges to create a secure, semi-circular seal.

Step 9: Bake to Perfection

Bake for 15-20 minutes, depending on fish thickness. Use an instant-read thermometer to check that the fish reaches an internal temperature of 145°F.

Step 10: Serve Directly

Carefully cut open the packet to release steam. Serve immediately in the parchment for a dramatic and delicious presentation.

Flavor Tips for Herb-Infused Fish

• Seal Perfectly: Crimp parchment paper edges tightly to trap steam and prevent leaks, ensuring moist and flavorful fish.
• Slice Uniformly: Cut fennel and shallots into thin, consistent slices for even cooking and balanced flavor distribution.
• Choose Fresh Herbs: Select vibrant, fragrant herbs like dill and parsley to maximize aromatic infusion into the fish.
• Monitor Cooking Time: Check fish doneness early to avoid overcooking; thinner fillets require less time than thicker cuts.
• Customize Seasonings: Experiment with different herb combinations and butter variations to match your taste preferences and create unique flavor profiles.

Storing and Reheating Fish en Papillote the Right Way

• Refrigeration: Carefully transfer leftover fish en papillote to an airtight container within 2 hours of cooking. Seal tightly and store in the refrigerator for up to 2 days. Keep herbs and vegetables intact with the fish to maintain maximum flavor and moisture.
• Reheating: Gently warm the fish in the oven to prevent drying out. Preheat to 275 degrees F, place the fish in its original parchment or a new parchment packet, and heat for 10-12 minutes until warmed through. Check internal temperature reaches 145 degrees F using a meat thermometer for food safety.
• Freezing: Wrap individual portions tightly in plastic wrap, then place in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 1 month.

What Complements Herb-Infused Fish Best

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Pinot Grigio that complements the delicate herb-infused fish, cutting through its richness with bright, citrusy notes.
• Serve alongside Roasted Asparagus: Roast thin asparagus spears with olive oil, salt, and pepper to create a light, green side that echoes the herbal undertones of the fish.
• Match with Lemon Quinoa Pilaf: Prepare a light quinoa pilaf with fresh lemon zest and chopped herbs to mirror the fish's flavors, providing a protein-rich and aromatic accompaniment.
• Finish with Chilled Cucumber Salad: Toss thinly sliced cucumbers with dill, white wine vinegar, and a touch of salt for a refreshing, cool contrast to the warm, herbed fish.

Different Herbs to Try with Fish en Papillote

• Mediterranean Magic: Replace dill with oregano and add kalamata olives and capers for a Greek-inspired seafood experience. Swap olive oil with sun-dried tomato-infused oil to boost Mediterranean flavors.
• Spicy Fusion Flair: Incorporate ginger, green onions, and a touch of sriracha into the shallot butter. Sprinkle toasted sesame seeds over the fish before sealing the parchment for an Asian-inspired profile.
• Smoky Wilderness Style: Mix smoked paprika into the butter and include sliced bacon bits with the fennel. Add woodsy thyme sprigs and a splash of whiskey for a robust, campfire-like essence that transforms the delicate fish.
• Tropical Coastal Remix: Blend coconut cream into the butter and top with mango salsa. Include fresh cilantro and a dash of lime zest to create a vibrant, island-inspired seafood dish that transports taste buds to beachside dining.

Herb-Infused Fish en Papillote Recipe

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4.8 from 25 reviews

• Total Time: 30 minutes
• Yield: 2 1x

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Description

Mediterranean herb-infused fish en papillote brings elegant simplicity to seafood preparation. Fresh herbs and delicate fish steam together in parchment, creating a light, aromatic dish you’ll savor with Mediterranean-inspired grace.

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Ingredients

Scale 1x2x3x

Protein Base:

• 0.75 pound (340 grams) filet of firm white fish (such as cod or snapper)

Fresh Vegetables and Herbs:

• 0.5 bulb fennel, cored and thinly sliced
• 2 shallots (1 thinly sliced, 1 finely chopped)
• 1 lemon, sliced
• 1 teaspoon fresh dill, finely chopped
• 1 handful of mixed fresh herbs (such as tarragon, dill, and parsley)
• 0.5 teaspoon lemon zest, finely ground

Seasonings and Cooking Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 pinch of salt
• 1 pinch of black pepper
• 1 teaspoon freshly ground black pepper

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Instructions

1. Craft a fragrant shallot butter by blending softened butter with finely minced shallots, bright lemon zest, delicate dill, kosher salt, and freshly ground black pepper until thoroughly incorporated. This compound butter can be refrigerated in an airtight container or wrapped in plastic film for up to 3 days in advance.
2. Heat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Select a generous parchment paper sheet large enough to completely envelop the fish with 3-4 inches of excess border. For multiple fish portions, prepare individual parchment packets.
3. Arrange the parchment on a rimmed baking sheet, creating a clean fold down the center before opening one side flat against the pan surface.
4. Artfully distribute thin fennel and shallot slices across the center of one parchment half, creating a delicate vegetable foundation.
5. Gently place the fish fillet atop the vegetable bed, seasoning with a delicate sprinkle of salt and freshly cracked black pepper.
6. Dot the fish with small medallions of the prepared shallot butter, arranging thin lemon slices and aromatic fresh herbs across the surface. For butterflied fish, tuck additional herbs within the fish’s interior.
7. Drizzle a light stream of extra virgin olive oil over the entire preparation to enhance moisture and impart additional flavor complexity.
8. Carefully fold the remaining parchment half over the fish, creating a secure envelope. Meticulously crimp and fold the edges to create a tight, sealed packet.
9. Bake for approximately 15-20 minutes, monitoring doneness. The fish should reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) when tested with an instant-read thermometer at its thickest point.
10. Upon removing from the oven, allow the packet to rest momentarily. Cautiously cut open the parchment, releasing fragrant steam, and serve immediately within its aromatic wrapping.

Notes

• Prepare this delicate fish dish ahead by crafting shallot butter up to three days in advance, storing it sealed in the refrigerator.
• Select fresh, high-quality fish fillets with similar thickness to ensure even cooking and perfect tenderness.
• Create moisture-rich environment inside parchment packet by generously drizzling olive oil and adding lemon slices that infuse delicate flavors.
• Customize herb combinations depending on seasonal availability, experimenting with thyme, parsley, or tarragon for unique taste profiles.
• Instant-read thermometer becomes your secret weapon, guaranteeing fish reaches perfect 145-degree doneness without overcooking.
• Serve directly from parchment packet for dramatic tableside presentation that preserves aromatic herbal essence and delightful moisture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 2
• Calories: 350 kcal
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 70 mg