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.
If you’re anything like me, you love cooking fish for its amazing health benefits, but hate how flaky and delicate it can be I’ve ruined many a beautiful fillet by having it stick to the pan or fall apart when I try to flip it. That’s why baking fish on parchment paper is a total game changer!
In this article, I’ll walk you through everything you need to know about this brilliant cooking method We’ll go over
- What is parchment paper and why it’s great for fish
- Step-by-step instructions for baking fish on parchment
- Helpful tips and tricks for success
- Delicious seasoning ideas
- Common FAQs answered
After reading, you’ll be a parchment paper fish pro! Now let’s get started.
What is Parchment Paper and Why It’s Great For Baking Fish
Parchment paper, sometimes called bakery paper, is a heavy paper that has been coated with silicone to make it non-stick and heat resistant. It’s perfect for baking delicate foods like fish because the parchment prevents sticking and protects the fish from direct heat.
Here are some of the benefits of using parchment paper to bake fish
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No sticking: The fish won’t adhere to the pan so it’s easy to remove and serve. No more scraping and frustration!
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Retains moisture: Parchment creates a little steam pouch that keeps the fish nice and moist as it bakes.
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Easy cleanup: No need to scrub pans. Just throw away the parchment paper after cooking.
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Intensifies flavor: Fish juices and seasoning get sealed in with the fish, amplifying the taste.
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Healthier cooking: Minimal added fats needed since the fish isn’t sitting directly on a pan.
It’s clear why so many home cooks and professional chefs swear by parchment for perfectly cooked fish! Now let’s go over how to do it.
Step-By-Step Instructions for Baking Fish on Parchment Paper
Baking fish on parchment paper is one of the easiest cooking methods out there. Just follow these simple steps:
1. Preheat the oven
- Preheat your oven to 400°F (200°C). This temperature works well for most white fish. You may need to adjust slightly higher or lower for thicker cuts or more oily fish like salmon.
2. Prep the parchment paper
- Take a piece of parchment paper and place it on a baking sheet. Make sure the parchment is big enough to wrap around your fillets.
3. Drizzle with oil or butter
- Lightly coat the surface of the parchment with olive oil, butter, or non-stick cooking spray. This will keep the fish from sticking.
4. Season the fish
- Pat the fish dry and lay it on one half of the parchment paper. Sprinkle generously with your favorite herbs, spices, salt, and pepper. I love using lemon pepper, paprika, or Cajun seasoning. Get creative with the flavors!
5. Wrap the fish
- Fold the parchment over the fish so the two long edges overlap slightly. Rolling the edges a bit will seal in the moisture. You should have a neatly wrapped fish parcel.
6. Bake
- Bake for 10-15 minutes, until the fish is opaque throughout. Baking time varies depending on thickness. I usually check for doneness at 10 mins.
7. Let rest and serve
- Carefully open the packet (watch for steam!) and slide the fish onto a serving plate. For best results, let it rest for 5 minutes before digging in. The fish will continue to cook a bit more as it rests. Then enjoy your delicious, fuss-free fish!
Helpful Tips and Tricks
With practice, you’ll get the baking fish on parchment process down pat. But here are some helpful tips to ensure success:
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Use fresh, properly thawed fish. Frozen fish tends to leak more moisture.
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Cut thinner fillets in half so they cook evenly. Put folds between pieces to separate.
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Sprinkle some white wine or lemon juice in the packet for extra moisture and acidity.
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For best results, let the baked fish rest on the opened parchment for 5 minutes before serving.
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You can bake multiple packets at once. Just leave space between them for air flow.
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Adjust bake times for thicker fish or larger portions. Aim for 8-10 minutes per inch of thickness.
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Use wider pieces of parchment for whole fish or filets thicker than 1 inch.
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For easy cleanup, spray the parchment paper with nonstick spray before adding fish.
See? Baking fish on parchment paper really couldn’t be much simpler!
Delicious Seasoning Ideas
Now comes the really fun part – deciding how to season your fish! Here are some of my favorite flavor combinations:
Lemon Dill: Lemon slices + dill + olive oil + salt & pepper
Mediterranean: Cherry tomatoes + kalamata olives + lemon juice + oregano
Southwestern: Corn + black beans + cumin + chili powder + lime
Thai: Sliced chilies + lemongrass + ginger + soy sauce + brown sugar
Italian: Tomatoes + basil + capers + balsamic glaze + garlic
Hawaiian: Pineapple chunks + brown sugar + garlic + red pepper flakes
Cajun Blackening: Paprika + thyme + oregano + onion + garlic + cayenne
The seasoning options are practically endless. I like to get creative and make my parchment packets a full meal by adding veggies, fresh herbs, citrus, and other aromatics right in with the fish.
Feel free to mix and match flavors or come up with your own signature spice blends. And don’t forget that a brush of oil or butter and a sprinkle of salt and pepper is all you really need to let the flavor of quality fish shine through.
Common Questions about Baking Fish on Parchment
If you’re new to parchment paper cooking, chances are you have a few questions popping up. Here I’ll tackle some of the most frequently asked:
What types of fish work best?
Most white, flaky fish bake wonderfully on parchment. Good choices are tilapia, cod, snapper, sole, flounder, and haddock. Fattier fish like salmon and trout are great too.
Does the parchment paper have to touch the pan?
Yes, the parchment should rest directly on the baking sheet. This allows the hot air to circulate all around the packet for even cooking.
Can I cook a whole fish on parchment?
You sure can! Just be sure to use a wider piece of parchment paper so you can fully wrap a larger fillet or whole fish. Baked whole fish makes for an impressive presentation.
What if my fish sticks to the parchment?
Be sure to coat the parchment lightly with oil before adding the fish. If sticking occurs, the temperature might be too high. Try lowering 25 degrees and cooking a little longer.
How do I know when the fish is done?
Check for opaque, flaky flesh that separates easily with a fork. A knife inserted near the backbone should come out warm. For fillets, aim for 140 ̊F on a meat thermometer.
Can I reheat leftover baked fish?
Yes, baked fish reheats beautifully! I like to store leftovers in the parchment for meals later in the week. Reheat gently in a warm oven or toaster oven until heated through.
Can I cook vegetables along with the fish?
Absolutely! Place veggies like sliced potatoes, carrots, zucchini or lemon slices right in the packet with the fish. Use a bigger piece of parchment and add 3-5 minutes to the cook time.
Enjoy Your Parchment Paper Fish Journey!
Remember, all you need is some fresh fish, parchment paper, a baking sheet, and your favorite seasonings. From there, the possibilities are endless!
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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!.