Fish en Papillote (Edit recipe)

Meals made with little cleanup are always a hit, and that’s certainly the case with Fish en Papillote. Papillote translates to paper envelope, and this cooking style is most associated with French cooking. But even with a fancy name, this dish is simple to execute and offers a great deal of flexibility. Parchment paper is used to create the envelope in which fish (most commonly) is cooked alongside veggies and herbs and spices. This technique is simple to master for today’s home cook and is a go-to Whole30 favorite of mine.

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	189
Fat:	16 g
Carbohydrates:	4 g
Protein:	8 g
Cholesterol:	18 g
Sodium:	296 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

4 pieces Wild Caught Salmon Filet, 4-6oz each (or cod or the fish of your choice)
.5 lb Green Beans, trimmed
1 cup Cherry Tomato, halved
1 whole Lemon, sliced into thin rounds
.25 cup Olive Oil
1 tsp Kosher Salt
.5 tsp Black Pepper
.25 cup Fresh Herbs, ( I used dill, parsley and basil.)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F. Cut four pieces of parchment paper, each about 18 inches in length.
Crumple up a sheet of parchment and unfold, smoothing it back out. (Note: This will keep it from rolling up as you're building the packets.
Place a filet of fish in the center of the paper. Drizzle with about 1 tablespoon and season with kosher salt and black pepper. Top with 2 or 3 slices of lemon.
Add 8 to 10 green beans to each side of the fish, along with a few halved cherry tomatoes. Drizzle on more olive oil and sprinkle with additional salt and pepper, as desired.
Bring the two sides of parchment – from the shorter width – up together and fold down to create a tight envelope. Then twist the paper on both edges to create a sealed packet.
Repeat until all 4 envelopes of fish and veggies are created.
Arrange packets on a large baking pan and place on the middle rack of preheated oven. Bake for 13 to 15 minutes, until fish is cooked through and flaky.
Carefully unfold the top of each paper packet, sprinkle with additional fresh herbs, and serve in opened paper on a plate.