Steamed fish in parchment packet (en papillote) is a French technique where a fillet is sealed in a folded paper pouch with aromatics and a little liquid, then baked until the packet puffs and the fish gently steams in its own juices. It is a foolproof, hands-off way to cook delicate white fish like cod, sole, or tilapia, keeping it moist and flavorful without any added fat. The packet traps all the juices, so every bite is tender and infused with the herbs, lemon, and wine you add before sealing.
Ingredients
- 4 white fish fillets (about 6 oz / 170 g each), such as cod, sole, or tilapia
- 1 small lemon, thinly sliced into rounds
- 2 tablespoons (30 ml) dry white wine or chicken broth
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) black pepper
- 1/4 cup (15 g) fresh parsley, chopped, plus extra for garnish
- 1 tablespoon (15 g) unsalted butter, cut into 4 small pieces (optional)
- 4 large sheets of parchment paper (about 12 x 16 inches / 30 x 40 cm each)
Instructions
- Preheat the oven to 400°F (200°C). If using fish with skin, pat it dry with paper towels. Season both sides of each fillet with salt and pepper.
- Fold each parchment sheet in half crosswise, then open it flat. Place one fillet on one half of the sheet, slightly below the center fold line. Top the fish with a slice or two of lemon, a sprinkle of minced garlic, a few leaves of parsley, and a small piece of butter if using.
- Drizzle each fillet with 1/2 tablespoon (7.5 ml) of wine and 1/2 tablespoon (7.5 ml) of olive oil. Be careful not to overdo the liquid—the fish will release its own moisture as it cooks.
- Fold the other half of the parchment over the fish. Starting at one corner, make small, tight folds along the open edges, pressing down as you go, to create a sealed half-moon packet. Make sure the seal is secure so no steam escapes. Alternatively, you can fold the edges over twice and crimp them with a paper clip (make sure it’s metal and not plastic-coated).
- Place the packets on a baking sheet, leaving at least 1 inch (2.5 cm) of space between them. Bake for 12–15 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork and has reached a safe minimum internal temperature of 145°F (63°C) as checked with a food thermometer.
- Carefully open one packet to check for doneness (watch out for the hot steam). If the fish is not quite opaque, reseal and bake for another 2–3 minutes.
- Transfer each packet to a plate. To serve, either open the packet at the table (it will release a delicious burst of steam) or carefully slide the fish and juices onto a plate. Garnish with extra fresh parsley and a squeeze of lemon if desired.
Tips
- Firm fish works best: Choose fillets that are at least 1 inch thick, like cod, halibut, or salmon. Thin fillets like sole may cook in as little as 8 minutes, so check early.
- Don’t overfill: The packet needs room for steam to circulate. If you add too many vegetables or too much sauce, the fish may end up poaching rather than steaming, which can make it waterlogged.
- Use a good seal: If the parchment isn’t sealed tightly, steam will escape and the fish may dry out. If you’re unsure, you can staple the edges shut (just remove the staples before serving) or use a double fold.
- Substitutions: No wine? Use chicken or vegetable broth, or just lemon juice and a little water. Out of fresh herbs? Use 1 teaspoon dried thyme or dill per packet. You can also swap the butter for a teaspoon of olive oil per fillet.
Serving Suggestions
Serve the fish right in the parchment packet for a dramatic presentation. It pairs well with simple sides that soak up the juices: steamed rice, quinoa, or crusty bread. For vegetables, try roasted asparagus, sautéed spinach, or a crisp green salad. The light, lemony flavor also goes nicely with boiled new potatoes tossed in chives.
Variations
- Mediterranean: Add a few cherry tomatoes, a sliced Kalamata olive, and a pinch of dried oregano to each packet. Use olive oil instead of butter.
- Asian-style: Replace the wine with soy sauce (use low-sodium) and add grated ginger, sliced scallions, and a drizzle of sesame oil. Skip the lemon and use a lime slice.
- Vegetable-packed: Place a bed of thinly sliced fennel, leek, or zucchini under the fish before sealing. Increase baking time by 2–3 minutes if the vegetables are thick.
- Spicy: Add a sliced jalapeño or a pinch of red pepper flakes to the packet for a kick.
Storage and Reheating
Leftover cooked fish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the fish in a covered skillet over low heat with a splash of broth or water, or in the microwave on 50% power in 30-second intervals until just heated through. Avoid reheating at high heat, as it will dry out the fish. The parchment packets are not suitable for freezing, but you can freeze the cooked fish in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen fish fillets? Yes, but thaw them completely in the refrigerator overnight first. Pat them very dry before seasoning, as excess moisture will make the fish watery. Increase the baking time by 2–3 minutes if the fillets are still cold in the center.
What if I don’t have parchment paper? You can use aluminum foil, but the cooking time may be slightly shorter because foil conducts heat more efficiently. Be careful not to tear the foil, and remember that foil is not microwave-safe. If using foil, you can also add a little extra liquid to compensate for the faster cooking.
Can I prepare the packets in advance? Yes, you can assemble the packets up to 4 hours ahead and keep them in the refrigerator. If you do, add 2–3 minutes to the baking time because the fish will be cold. Do not leave them at room temperature for more than 2 hours.
How do I know when the fish is done without a thermometer? The fish should be opaque and flake easily with a fork. If you don’t have a thermometer, cut into the thickest part—it should look moist and slightly translucent in the center, but not raw. The USDA FSIS recommends a safe minimum internal temperature of 145°F (63°C) for fish.
Can I use this method for other types of seafood? Absolutely. Shrimp, scallops, and even lobster tails work well. For shrimp, reduce the cooking time to 8–10 minutes. For scallops, keep them whole and cook for 10–12 minutes. Always check for doneness and ensure the internal temperature reaches 145°F (63°C) if you’re using a thermometer.
Why did my parchment paper burn in the oven? Parchment paper is safe up to about 425°F (220°C), so 400°F (200°C) is fine. However, if the paper touches the heating element or an open flame, it can scorch. Make sure the packets are on a baking sheet and not hanging over the edge.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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