What is Fish in a Bag? A Simple and Flavorful Cooking Technique

Fish in a bag, also known as fish en papillote, is a fantastic cooking technique that results in tender flaky, and flavorful fish packed with aroma. Despite its fancy French name fish en papillote is actually one of the easiest ways to cook fish with nearly foolproof results.

In this article. we’ll cover everything you need to know about this method including

• What is fish in a bag?
• How to make baked fish in parchment paper or foil
• Different fish varieties and flavor combinations to try
• Serving suggestions and make-ahead tips

I’ll also share two delicious fish in a bag recipes from top chefs so you can try it yourself. Read on to become a fish en papillote pro!

What is Fish En Papillote?

Fish en papillote simply refers to baking fish inside a pouch made of parchment paper or aluminum foil. To make it, you place the fish and aromatics like herbs, veggies, and citrus on a sheet of parchment or foil. Then fold the paper or foil around the fish to create a sealed packet before baking.

As the fish cooks, it gently steams in its own juices and absorbs all the delicious flavors you’ve added. The parchment or foil pouch traps the moisture, aromas, and heat to perfectly cook the fish.

Once cooked, you simply cut open the bag and serve the fish right in its wrapper for a fun presentation. The packets also make for easy clean-up since there are minimal dishes.

This technique works wonders because the enclosed environment tenderizes the fish and infuses it with flavor. No matter which fish variety or flavor combos you use, fish en papillote always results in succulent seafood that even fish skeptics will love!

How to Make Baked Fish in Parchment Paper or Foil

Cooking fish in a bag is so straightforward. Here are some tips for how to bake fish in parchment paper or foil:

Choose the Fish

Nearly any firm, flaky white fish works beautifully. Opt for fillets about 1-inch thick. Some great choices are:

• Cod
• Salmon
• Flounder
• Trout
• Halibut

Salmon and richer fish like trout and Arctic char are especially delicious cooked en papillote. Their healthy fats keep the fish nice and moist.

Prep the Parchment Paper or Foil

Cut sheets of parchment or foil about 12-inches long. This size creates packets large enough to fully enclose a 6-oz fillet. Fold the parchment or foil in half to make a crease. Then, clip the corners on the open ends to form triangle ears. This shape makes it easy to seal the packets.

Add Flavorings

One of the best parts about fish en papillote is that you can flavor the fish however you like. Herbs, spices, veggies, citrus – let your imagination run wild! Some tasty mix-ins are:

• Fresh herbs like parsley, basil, thyme
• Aromatics like shallots, garlic, ginger
• Spices like paprika, cumin, curry powder
• Veggies like tomatoes, spinach, asparagus
• Citrus slices like lemon, lime, orange
• Olives, artichoke hearts, pepperoncini

You can also drizzle the fish with olive oil or spread with compound butter before sealing the packets.

Seal the Packets

Place the fish and any flavorings vertically on the bottom half of the parchment or foil. Lift the top half over the fish and press the edges together tightly. Fold down and crimp the ends to seal the pouch fully. Make sure the packets are fully sealed so no moisture or aromas can escape.

Bake

Place the packets on a baking sheet and bake at 400°F – 450°F for 10-15 minutes until the fish is cooked through. The packets will puff up as the fish steams.

Let the packets sit for a minute or two after removing from the oven since the steam inside will be very hot. Then carefully open, slide the fish onto plates, and enjoy!

Different Fish in a Bag Flavor Combinations to Try

The fun of fish en papillote is experimenting with different fresh flavors. Here are some of my favorite flavor combos to inspire you:

Mediterranean

• Red bell peppers
• Kalamata olives
• Tomatoes
• Capers
• Basil
• Lemon

Thai

• Carrots
• Red bell pepper
• Scallions
• Lemongrass
• Ginger
• Cilantro
• Lime

Italian

• Cherry tomatoes
• Spinach
• Artichokes
• Black olives
• Oregano
• Lemon

Mexican

• Corn
• Black beans
• Red onion
• Cilantro
• Lime
• Cumin

Summer Picnic

• Zucchini
• Yellow squash
• Basil
• Thyme
• Lemon

The possibilities are endless. Use your favorite veggie combos and herbs to make each packet unique.

What to Serve with Fish in a Bag

The fish and veggies in each packet make for a satisfying meal on their own. But here are some tasty sides that pair nicely with fish en papillote if you’d like to round out the meal:

• Rice or quinoa
• A fresh green salad
• Roasted veggies like cauliflower or broccoli
• Bread to soak up the delicious juices

You can cook the packets right on a bed of rice or roasted vegetables for easy one-pan meals.

Fish En Papillote Make-Ahead and Storage Tips

One of the bonuses of cooking fish in a bag is that it lends itself perfectly to meal prep. Here are some tips for getting ahead:

• Assemble packets in advance – You can assemble the parchment packets with the raw fish and aromatics up to 4 hours ahead of time. Store them in the fridge until ready to bake.

• Reheat gently – To reheat leftovers, place the fish in a skillet over medium heat or gently warm in the microwave. Add a squeeze of fresh lemon to brighten the flavors.

• Freeze for later – You can freeze any leftovers for up to 2 months. Thaw overnight in the fridge before reheating.

With a little planning, you can enjoy fish in a bag any night of the week!

Now that you know all about how to make this flavorful fish dish, let’s look at two easy fish en papillote recipes to try from top chefs.

Fish En Papillote Recipes

These two recipes from Erin Clarke of Well Plated and Chef Emeril Lagasse demonstrate just how simple yet special fish in a bag can be:

1. Erin’s Easy Baked Fish En Papillote

![Erin’s fish en papillote recipe][]Erin’s fish en papillote recipe packs cod (or any flaky white fish) with lemon, garlic herb butter, spinach, and tomatoes. As she says, it’s fancy made easy!

To make this baked fish in parchment:

• Mix softened butter with minced garlic, shallot, parsley, lemon zest, salt, and pepper.
• Place spinach, fish fillet, lemon slices, and cherry tomatoes on a parchment sheet.
• Spread the garlic herb butter over the fish and seal the packet.
• Bake at 425°F for 12-15 minutes until cooked through.

The butter bastes the fish keeping it tender and infused with citrus and herbs. Feel free to swap the veggies and herbs to customize the packets.

2. Chef Emeril Lagasse’s Fish in a Bag![Emeril’s fish in a bag recipe][] Emeril’s fish in a bag recipe uses pompano or any white fish fillet baked with Creole seasoning, onions, tomatoes, garlic, and basil.

To recreate it:

• Brush parchment paper with olive oil and season the fish fillets with Creole seasoning.
• Top with sliced onion, tomatoes, garlic, basil, salt, and pepper.
• Drizzle with a bit more olive oil then seal the packets.
• Bake at 425°F until the paper puffs up, about 20 minutes.

The tomatoes, onion, and basil steam alongside the fish infusing it with their fresh flavors. Feel free to use your own favorite spices in place of the Creole seasoning too.

Time to Give Fish in a Bag a Try!

As you can see,