Fish En Papillote

Fish En Papillote



Makes 4+ servings

  • Salt and pepper

  • 1 tablespoon extra virgin olive oil

  • 3 garlic cloves, minced

  • 1/2 shallot, thinly sliced

  • 8 large asparagus spears, trimmed and sliced into 1-inch pieces on a bias

  • 1 cup sugar snap peas, trimmed

  • 1 cup cherry tomatoes, halved

  • 3/4 pound firm fish (flounder, cod, halibut, salmon, etc)

  • 1 lemon cut in to wedges for serving

  • Israeli couscous for serving


  1. Preheat the oven to 400 degrees and cut two large squares of parchment paper.

  2. Heat the olive oil in a large skillet over medium heat and add the garlic and shallot.

  3. Cook for 1 minute until the garlic is fragrant. Add the asparagus, sugar snap peas, and cherry tomatoes and stir until well combined, 1-2 minutes.

  4. Remove the pan from the heat.

  5. Place some of the vegetables in an even layer over each sheet of parchment.

  6. Season the fish on both sides with salt and pepper and place the fish on top of the vegetables.

  7.  Top the fish with the remaining vegetables and seal the packet tightly.

  8. Bake for 10-14 minutes or until the fish is cooked through, but still tender.

  9. Serve the fish in the packet if serving a large group, or remove the fish from the packet to serve.

  10. Sprinkle the lemon over the fish and vegetables and serve with couscous if desired

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