Light and springy baked fish that looks fancy but is super easy to make at home. Sop up that buttery white wine sauce with fresh baguette.
If you ever want your weeknight dinner to feel like a special occasion, this fish en papillote is exactly what you need.
En papillote is a cooking method that uses steam to cook the food (typically, fish and vegetables) in a folded piece of parchment paper. Not only is it a great technique to gently cook any delicate protein, it is also an elegant way to present your food!
I used tilapia in this recipe, which is a more affordable option, but any white fish would work (cod, halibut or sole, for example). Pair this with some fresh baguette to soak up all that yummy, buttery, thyme-infused sauce. It’s absolute heaven!
Fish en Papillote – Baked Fish in Parchment with Butter White Wine Sauce
Ingredients
- 4 fillets frozen tilapia, thawed and patted dry (or any other white fish)
- ½ cup frozen peas, thawed
- 8 sprigs thyme
- 4 tablespoons dry white wine (I used Pinot Gris)
- 2 large lemons, sliced
- 2 tablespoons butter, divided into four ½-tablespoon pieces
- 4 sheets parchment paper (dimensions: 15 inches x 18 inches)
- 1 baguette
- Salt and pepper to taste
Instructions
- Step 1. Preheat oven to 400°F.
- Step 2. On each sheet of parchment paper, place down a tilapia fillet and season it with salt and pepper. Then, layer on 3-4 lemon slices, 2 thyme sprigs, ½ tablespoon of butter, 2 tablespoons of peas, and 1 tablespoon of wine.
- Step 3. Fold the parchment paper around the edges tightly in ½ inch folds to create a half moon shape.
- Step 4. Arrange the packets on a baking sheet and bake for 8 minutes. Remove from oven, cut open the packets (be careful of the steam). Serve immediately with some fresh baguette.
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