Updated: Apr 23, 2020
Using the classic flavors of the greek sunny regions such as tomatoes, olives, capers, garlic, olive oil, wine and lemon–all wrapped up in parchment paper parcels!
Choose lean, tender protein
Fish fillets are the traditional choice for the en papillote method. Tilapia, salmon, halibut and trout cook quickly and come out beautifully moist and flavorful. Tilapia, salmon, halibut, and trout, for example, all work well. Light splash of olive oil or butter plus a dashling of salt. Add any spices you’d like. Cuts of fish and meat should be no thicker than about an inch. You might consider searing meats for color and flavor before wrapping them up. Select flavorful accompaniments and keep it simple. scallions, fennel, ginger, red onion, shallots, mushrooms, herbs, olives, capers, orange slices, peppers, asparagus, fresh peas, garlic, lemon zest.
You can use other lean proteins such as shellfish, chicken breasts, firm tofu, and pork chops.
What is "En papillote"
En papillote translates to “in parchment.” When ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, it creates an aromatic, moist heat where the protein cooks in its own juice and the juice from other ingredients. Very little fat is required. The method can also be used with chicken, but fish and seafood are most commonly used.
How To Cook En Papillote
Preheat oven to 400 degrees.
Cut two 18-inch long pieces of parchment paper. Fold in half then cut a half-circle or heart-shape. Open flat and place on a baking sheet.
Wash fish fillets and pat dry. Season both sides with salt and black pepper.
Place a fish fillet on the right side of the parchment paper. Top each fillet with equal amounts of tomatoes, olives, capers, red onion, red bell pepper, garlic, olive oil, white wine, red pepper flakes. Top each fillet with a lemon slice.
Place left half of the parchment paper over fish and seal the edge, making small folds every 1/2-inch to 1-inch all the way around until completely sealed.
Bake for 15-18 minutes or until parchment paper has puffed up and fish is cooked.
Transfer to a plate and with scissors, cut into the top of the packet, being careful and aware of the hot steam that will escape.
Here’s more information on the method from Serious Eats: How to Cook En Papillote Parchment paper is generally used for fish en papillote but aluminum foil will also work.
Fold a large piece of parchment in half, then cut to form a heart-shape (which is the classic shape). A simple circle also works. Let your imagination run wild! Be creative and fold the parchment to form a square, rectangle or triangle.
Once you’ve placed your ingredients on the right side of the parchment paper, bring the other half over to cover, then thoroughly seal by making tiny folds.
Starting at one end, make small folds along the edge every 1/2-inch to 1-inch, working your way all around the perimeter.
Place on a baking sheet and bake until the parcel has puffed from the steam that builds up inside. Transfer to a plate and then carefully cut into the packet, being careful and aware that hot steam will escape.