Fish En Papillote. Even just saying it makes you feel fancy. This way of baking fish in parchment paper packets is one of the easiest and safest ways to cook fish.
This easy way to cook fish will work for everyone, whether you are a seasoned chef or a beginner, whether you bake fish all the time or cooking it scares you, and most importantly, even if you don’t like fish in general.
It means “in paper” in French, so to cook fish “en papillote” means to put it in a pouch made of folded parchment paper and bake it.
Place the fish fillet in the middle of a piece of parchment paper. Add any vegetables and seasonings you like. For this recipe, we use a lemon garlic herb butter spread. Then, fold the paper up and around the fish to make a pouch. (This Pan Fried Cod uses a similar lemon butter herb sauce on the stovetop. ).
The fish bakes and steams in its own juices and the seasonings you’ve added. This makes the fish very tender, moist, and absolutely delicious. It’s similar to the method I use for my favorite Baked Salmon in Foil, and it is perfection. Even if you’ve never cooked fish, you can nail baked fish in parchment.
In addition to its fancy French name, fish en papillote also feels extra special to eat. I love preparing fish this way for guests. Everyone gets their own little gift on parchment. Gifts are fun for everyone, no matter what age.
Fish en papillote with vegetables is a great make-ahead dinner for busy weeknights or parties because you can put together the packets hours ahead of time and keep them in the fridge.
The Great Foil vs Parchment Debate Which is Better for Cooking Fish?
As an avid home cook and food blogger, I’m always looking for ways to improve my cooking techniques and get the best results possible. One area I’ve explored recently is whether it’s better to cook fish in foil or parchment paper. Both materials are commonly used for baking, steaming or grilling fish, but is one really better than the other? I decided to dig into the pros, cons and differences between using foil vs parchment paper when cooking fish to find the answer.
What I Discovered About Using Foil to Cook Fish
Aluminum foil has been a kitchen staple for decades, so it’s no surprise many home cooks and chefs default to using it when cooking fish. Here are some of the potential benefits of using foil:
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Creates a Self-Contained Pouch – Foil can be molded around fillets or the entire fish to make a sealed pouch or packet. This traps in moisture, steam and flavor.
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Promotes Even Cooking – The foil helps conduct and distribute heat evenly to the fish as it cooks in the oven or on the grill.
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Easy Cleanup – Once the fish is done you can throw away the foil liner and avoid having to scrub cooked-on food from pans.
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versatility – Foil can be used for baking, grilling, steaming, or reheating leftover fish. It’s a multifunctional cooking material.
However, there are also some downsides to using aluminum foil for cooking fish:
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Can React with Acidity – Foil might impart a metallic taste, especially if acidic ingredients like lemon or tomato are added.
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May Tear – Thin foil can easily tear while cooking or when trying to remove it, causing a mess.
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Can Stick – Despite non-stick sprays, fish and its juices may still adhere to the foil, risking tearing.
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Wastes Material – Using foil to line pans or wrap fish can end up using a lot of it per meal.
The Benefits of Cooking Fish in Parchment Paper
Parchment paper offers an alternative way to cook fish that provides its own set of advantages:
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Natural Non-Stick Surface – The silicone coating allows fish to lift off easily after baking.
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Retains Moisture – Like foil, parchment paper creates a pouch to keep food steamy and tender.
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Heat Conductivity – The paper evenly transports heat from oven rack or pan to the fish.
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No Metallic Taste – Parchment won’t react with acidic foods or impart any flavor.
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Can Withstand High Heat – Parchment won’t burn or disintegrate in the oven up to 420°F.
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Recyclable and Reusable – One sheet of parchment can be reused several times.
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Visibility – You can watch the cooking progress since parchment is see-through.
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Easy Transfer – The sturdy paper makes it easy to lift and move fish after cooking.
Potential Drawbacks of Using Parchment Paper for Fish
However, parchment paper isn’t without a few limitations:
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Can Curl – Without weighed down, parchment sheets may curl at edges while baking fish.
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Moisture Permeability – Steams and thinner liquids may soak through the parchment over time.
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Less Versatility – Parchment works for oven cooking but not grilling or reheating like foil.
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Slow Heat Conductivity – It may take slightly longer for heat to penetrate multiple layers of parchment.
Tips for Cooking Fish in Foil or Parchment Paper
To get ideal results when cooking fish in foil or parchment paper, keep these tips in mind:
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Use non-stick sprays or olive oil to coat the inside of the foil or parchment first. This prevents sticking.
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Make sure the foil or paper fully seals the fish so steam stays trapped inside. Tuck and fold up edges.
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For grilling, double wrap fish in two layers of foil to prevent burning or tearing.
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If using parchment, opt for refrigerated raw parchment rather than room temp paper which curls more.
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Layer vegetables, herbs or citrus under fish when using foil or parchment to impart flavor.
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Avoid overcrowding when wrapping fish in foil or parchment. Overlap packets on the pan if needed.
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Check fish 5-10 minutes early when steam cooking in foil or parchment. Carryover cooking occurs.
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Let the fish rest 3-5 minutes in the foil or parchment after removing from oven or grill before unwrapping.
The Verdict: Foil vs. Parchment for Fish Cooking
After carefully comparing the pros, cons and proper usage of foil and parchment paper for cooking fish, which one comes out on top?
For everyday baking, steaming or grilling needs, parchment paper edges out foil as the better choice in my opinion. Here’s why:
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Parchment delivers superior non-stick release so fish lifts off cleanly after cooking. No tearing or sticking issues to deal with.
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The paper feels more eco-friendly and sustainable than constantly using foil liners that get tossed after one use.
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Visibility through parchment allows you to monitor doneness by eye versus having to open foil repeatedly.
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No metallic taste imparted is a big plus when retaining flavor is the priority.
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Parchment paper helps keep oven and grills much cleaner since food juices stay contained.
That said, heavy duty foil is still useful for reheating leftovers, wrapping fish to grill or smoke outdoors, and lining pans for easy clean up. For optimal results, keep some foil on hand but use parchment paper as the go-to choice for baking and steaming fish fillets, whole fish, seafood en papillote meals and more. I hope these foil versus parchment insights give you the knowledge to cook fish perfectly using either option.
More Fish En Papillote Combinations to Try
- Mediterranean. A handful of pitted olives should be added with the cherry tomatoes. Just before serving, sprinkle feta on top.
- Summer Celebration. Leave out the spinach, and rather than parsley, use thyme or basil. Also, add thinly sliced zucchini and/or yellow summer squash.
- Spinach Artichoke. Swap the tomatoes for quartered artichoke hearts.
How to Make Baked Fish En Papillote
Think of this recipe as choose-your-own adventure in tasty fish cookery. You can vary the herbs, the vegetables, and even the fish. I have listed a few of my favorite suggestions for you here.
- Fish. Any firm-bodied, flaky fish works beautifully. I used cod for this recipe because it’s easy to find and cheap. This Grilled Cod recipe also calls for cod, which I also used. You can also bake salmon, flounder, trout, and halibut in paper. Cod tastes a bit fishy compared to other types, so if you’re new to seafood, flounder is a good choice because it’s not too strong.
- Softened Butter with Canola Oil. For maximum ease, I use . With just three simple ingredients—sweet cream, canola oil, and salt—it makes high-quality butter that can be spread right away. This makes it perfect for quickly making compound butters to spread on fish, bread, vegetables, and crackers.
- Garlic + Shallot + Herbs. Mix these right into the butter with canola oil. I used parsley because that’s what we always have in the fridge. Thyme, basil, and tarragon taste delightful with seafood too.
- Lemon. Combine the lemon zest and butter, then cut the lemon into thin slices and add them on top for the most citrus flavor. You also could try this recipe with oranges.
- Vegetables. Choose any quick cooking, tender vegetables. I used a handful of spinach and halved cherry tomatoes. You could also use thinly sliced zucchini, chopped broccoli florets, trimmed asparagus, or another soft salad green.
- In a small bowl, mix the Land O Lakes® Butter with Canola Oil, garlic cloves, parsley, shallot, and spices.
- Do not use the whole lemon; just zest it into the bowl. Then, use a fork to make it smooth.
- Cut your parchment squares into squares, and put greens in the middle of each one. Place the fish on top of the greens and cover it with the butter mixture. Place tomato halves around the lemon slices on top. Fill the parchment paper bags with fish. Fold the sides up and over the fish, then roll up the ends to seal them. Place the bags on a baking sheet.
- In a 425°F oven for 12 to 15 minutes, or until done, Serve warm with lemon slices and fresh herbs. DIG IN!.
How to Cook Fish in Parchment Paper – The Basics on QVC
Can you cook fish on parchment paper?
Baking fish on parchment paper is a popular cooking method for several reasons: Health Benefits: Cooking fish on parchment paper requires minimal added fats, making it a healthier option compared to frying or sautéing. Easy Cleanup: Parchment paper prevents the fish from sticking to the baking dish, making cleanup a breeze.
Should I use parchment paper or aluminum foil?
Both parchment paper and aluminum foil are helpful to have in the kitchen. Here’s when to use each one. Growing up, my mother lined her baking sheets with aluminum foil before putting them in the oven (although she always called it tin foil ).
How do you wrap fish in parchment paper?
Season the Fish: Season the fish with your choice of herbs, spices, and a drizzle of olive oil for added flavor. Wrap and Seal: Place the seasoned fish in the center of the parchment paper. Fold the parchment paper over the fish and crimp the edges to create a sealed packet.
What can I use instead of parchment paper for baking?
For times when you run out of parchment paper, you can substitute it with wax paper, aluminum foil, or silicone baking mats. If baking, it’s best to replace parchment paper with either a greased baking sheet, silicone baking mat, or aluminum foil coated in oil. For storing, substitute parchment paper with wax paper or plastic wrap.