Fish en Papillote

In Dinner, Recipe, Video by Jennifer

Have you ever tried cooking “en papillote”? If not I’ll explain, it’s a French technique in which the ingredients are placed in a folded parcel of parchment paper and then baked. A single portion of fish along with some flavorful sliced vegetables are the perfect ingredients to use. Everything steams in its own juices. This cooking method allows the food inside the packet to cook using the steam from the liquid. It’s incredibly easy and easy to clean up!

The design of this meal has a big influence on healthy estrogen metabolism. This means good things for those of us who suffer from PMS, irritability, mood swings, water retention, depression, weight gain, and the risk of breast and other cancers.

Vegetables, especially cruciferous vegetables like broccoli, cauliflower, cabbage, kale, bok choi, and brussels sprouts, help to metabolize excess estrogen, carry it out of our body, and promote hormonal balance.

A balanced intake of omega-3 and omega-6 fatty acids is so important. Fish like salmon, halibut, and rainbow trout contain higher amounts of omega-3’s and will work well en papillote.

Don’t limit yourself to fish. Chicken and shrimp also work here. Vary the vegetables that you use according to the season. Fennel, broccoli florets, shallots, and spinach are good choices. A little wine or vermouth helps to add depth of flavor and create some steam to puff the packet.

You can use this recipe any night of the week, but it’s an especially elegant presentation for company. Serve with steamed brown rice or quinoa to soak up all the delicious juices.


Fish en Papillote
Serves: 4 servings
  • 4 large squares parchment paper
  • 4 4-ounce fillets hake, sole, flounder or other white fish
  • 2 carrots, thinly sliced
  • ½ yellow bell pepper, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 2 green onion, chopped
  • 1 lemon, thinly sliced
  • 4 teaspoons olive oil
  • ¼ cup white wine
  • 1 teaspoon salt
  • ½ teaspoon pepper
  1. Preheat oven to 375℉.
  2. Put each fish fillet in a large square of parchment paper. Top with vegetables and lemon slices. Sprinkle each portion with 1 teaspoon oil, 1 tablespoon wine, salt, and pepper.
  3. Fold the parchment paper tightly working around the edges to create a half moon shape. Crimp and seal them well to prevent steam from escaping.
  4. Arrange packets on a baking sheet and bake 12 minutes, until fish is cooked through. Cut packets open and serve directly out of the pouch.