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6 Steps for Fish Cooked in Parchment

6 Steps for Fish Cooked in Parchment

Cooking fish en papillote—in parchment paper—yields moist, tender results with little fuss. The key is a folded seal on the paper packet.

How to Cook Fish in Parchment

Arctic char fillets topped with fresh, colorful vegetables are steamed in individual parchment pouches in this recipe, unwrapped by each diner at the table. "Parchment packets allow the fish and vegetables to cook in their own juices and thus maintain the flavor of each ingredient," says recipe creater Jan Valdaz. Try this steaming technique at your home with our easy step-by-step guide.

Step 1

Fold parchment paper in half.

Step 2

Draw half of a heart shape.

Step 4

Arrange fish and veggies on one side of paper.

Step 5

Make small, tight, overlapping folds down the outside edge to close packet.


Parchment Paper Cod Recipe Recipe

Parchment paper is a valuable kitchen tool that can help you bake foods to perfection. Our Parchment Paper Cod recipe is a simple way to prepare cod fillets and vegetables together to create perfectly portioned and healthy meals. The moisture in the cod and vegetables will naturally steam cook the food inside the pouch without you needing to worry about overcooking the food. Serve each person a pouch, and be sure to open each pouch on the table to allow the delicious aromas to be enjoyed by the person eating the meal.


Fish en Papillote: The Easiest Way to Bake Fish

If you’re a busy mom looking for a quick and easy, healthy weeknight dinner that your family will actually eat - this Fish en Papillote recipe is for you.

With only a few common ingredients and room for versatility, this is one of my all-time favorite meals. It is healthy, delicious, versatile and the best part - there are no dishes and very little cleanup.

This fish en papillote recipe is naturally gluten-free, paleo, and AIP-friendly on its own, but you can change the ingredients as needed based on your own custom autoimmune diet if needed.

Whitefish, like the cod used in this recipe, is mild, so it is easy to customize this en papillote packet to fit your own dietary needs by swapping ingredients.

This method truly is one of the easiest and fastest ways to cook fish, even for people who don’t like to cook. I hope that this fish en papillote recipe becomes one of your no-fail, foolproof ways to cook an amazing dinner for you and your family.


Recipe Summary

  • 4 (6 ounce) fillets red snapper
  • 3 tablespoons vegetable oil
  • 1 tablespoon dried thyme
  • 4 large mushrooms, cleaned and diced
  • 1 tablespoon butter
  • 1 lemon, juiced
  • 4 medium tomatoes
  • 2 cloves crushed garlic
  • salt to taste
  • ground black pepper to taste
  • 4 sprigs fresh thyme
  • 4 tablespoons white wine
  • 1 egg white, beaten

Preheat oven to 375 degrees F (190 degrees C).

Clean the filets, brush with oil and sprinkle with thyme. Refrigerate.

In a saucepan, cook and stir the mushrooms in butter. Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.

Peel and seed the tomato. In a small saucepan, cook and stir the tomatoes with garlic. Cook and stir until soft and season with salt and pepper.

Place the red snapper filets in a large frying pan, over medium-low heat. Fry the filets until they are opaque.

Place each filet onto a piece of parchment paper. Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish filet packet. Drizzle wine over the vegetables and close the parchment paper, seal the package by painting the edges with beaten egg white.

Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.


Steps in making salmon en papillote

Place the salmon on a sheet of parchment on your baking pan, drizzle with olive oil and spread the oil evenly with a spoon. I got a little carried away with drizzling the oil on here – you don’t need this much!

Sprinkle with herbs and a little salt and pepper. Make the sauce by mixing up your garlic, more herbs, and olive oil, then spread the garlic-herb paste onto the salmon.

Sprinkle with more herbs if you like, then wrap and tie the parchment in both directions to form a packet. Any kitchen string will do I use this hemp string.


Directions

When I saw this bok choy, I new it had to come home with me. I have never actually cooked with bok choy, but I figured it would go well with halibut, my favorite fish.

When I found this recipe, I couldn’t have been more pleased because I was short on time. It was approaching seven and I had hungry eyes staring at me when I walked in the door. There may have been a mutiny. Thankfully, this recipe takes no time at all, and cleanup is virtually nonexistent. Perfect for a Monday night.

What’s great about cooking in parchment, or “en papillote”, as it is called?

A) It’s healthy. You don’t have to cook with many or any oils or butter, if you don’t want to. The fish or other protein and vegetables steam in the packet.

B) Minimal cleanup. I hate doing the dishes. I bet you do, too.

C) It’s versatile. You could substitute virtually any fish in this recipe, or any vegetable. There are hundreds of way to cook en papillote. Just be creative, and use what you have and what’s fresh.

I did not read the instructions for how to fold the edges over of the parchment. Instead, I crimped them. Do not do this. It did not stay closed very well and didn’t look as pretty. That’s what I get for being in a hurry.

I added mushrooms because, hey, why not? They were a nice addition.

Make sure you have your butcher/fish monger cut you a piece of halibut that is even in thickness. I had issues with mine being cooked in some places, and not in others because of the variation in thickness.


Fish in a Bag Recipe: Follow The Given Steps to Make This Delicious Dish at Home

Italian food is one of the most loved cuisines in the world and there are a variety of options to choose from. Cooktube brings to you Fish in a Bag, which is a rustic Italian recipe, where vegetables like asparagus and cherry tomatoes seasoned with salt, pepper and garlic powder are tightly sealed in a butter paper bag along with a fillet of fish and butter and baked to perfection. Also Read - Ginger Chicken With Cashew Recipe: Check Out How You Can Make This Chinese Dish at Home

You could also view this step by step video on how to prepare and cook it at home. Also Read - Cucumber Paneer Sandwich Recipe: Follow These Easy Steps to Make The Creamy Sandwich at Home

Recipe:

What All You Need:

150g White Fish Fillet
3 Teaspoons Olive Oil
¼ Teaspoon Garlic Powder
8 Cherry Tomatoes, halved
8 Asparagus
Salt & Pepper to taste
Parchment Paper 15 inches long
Lemon Wedge, to serve

How to Make:

Step 1

Drizzle 1 tsp olive oil over the parchment paper and coat the paper with oil using your hand or a brush. Keep aside.

Step 2

Next, drizzle remaining 2 tsp olive oil over the fish fillet along with garlic powder, salt and pepper to taste. Rub it all over the fillet using your hands and place it on one side of the reserved parchment paper.

Step 3

Place the asparagus and cherry tomatoes next to the fish and season them with salt and pepper to taste.

Step 4

Pre heat the oven to 400°F (200°C) for 20 minutes.

Step 5

Now, fold the parchment lengthwise in half, so that it covers the fish and the two ends meet. Start folding the parchment inwards from either of the folded ends. After the first fold, crease it down. Create the next fold from right where the previous fold ends, and crease it down. Continue this process until the bag is sealed from all three sides.

Step 6

Now, place the bag on a baking sheet and bake in the pre heated oven at 350°F (180°C), for 10-12 minutes.

Step 7

Once cooked, take out on a plate, cut open the top and serve hot with a lemon wedge.

Note: 1 tablespoon of butter can be added inside the bag for a richer taste.


6 Steps for Fish Cooked in Parchment - Recipes

This recipe is super simple and can be made in bulk and stored in your fridge for 4 days.

In a food processor fitted with an s blade place celery cut in chunks and red onion if using. Pulse a few times to create chunks. Add shredded carrots, cans of tuna and dressing and pulse until a smooth tuna forms. Make sure not to over process or the veggies will not have any crunch.

  • 25 very very thin skinless slices sea bass or salmon cut in half horizontally- should come out to 50 finger size length peices
  • Dried minced onion
  • Dried Oregano
  • Sea salt
  • Black Pepper

Preheat the oven to low broil. Grease a cookie sheet (preferably a real metal one) and lay out the fish in one layer. Do not overcrowd the pan and do not line with parchment paper, it will burn. Season to taste with salt, pepper, oregano and minced onion. Bake for 5-7 minutes until crispy around the edges (watch it carefully as the fish can burn easily).

  • 1 medium spaghetti squash
  • 1 medium onion
  • 1 small box mushrooms, thinly sliced
  • 1 standard size bag or box baby spinach
  • ½ tsp. Celtic or sea salt, or 1 tsp. table salt
  • Black pepper to taste
  • 2 cans of tuna
  • 3 eggs

Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside. Cut spaghetti squash in half lengthwise and scoop out the seeds. Bake face down on a lined cookie sheet for 35 minutes add five more minutes for a larger squash and five less for a smaller one. Remove from oven. Leave squash face down for 5 more minutes. After 5 minutes, flip over and allow to cool 10-15 more minutes before stringing. These steps ensure that you will get crispy individual strands out of your squash. To string, hold the squash over a plate or bowl, and use a fork to scrape the flesh. The flesh will come apart into strands that look almost exactly like spaghetti. Sauté the onion until golden. Add mushrooms and sauté. Once onions and mushrooms are cooked through, add spinach and allow to cook until slightly wilted. Transfer to a mixing bowl. Add stringed spaghetti squash. Season vegetables with salt and pepper. Add tuna and eggs and mix well. Pour mixture into one 9- or 10-inch round pan for a larger casserole, or divide into three individual smaller pans for personal meals. Bake at 375°F for about an hour until very brown on top. Rewarm uncovered or enjoy at room temperature.

  • 20 1” by 1” cubes salmon fillet skinned
  • Oil spray (i use avacodo oil)
  • 2 tablespoons tehini paste
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoons orange juice
  • 2 tablespoons coconut aminos
  • 1 and half teaspoons salt
  • 1 teaspoons rice vinegar
  • 1 cup sesame seeds

Preheat oven to 425° f. Grease a cookie sheet with oil. In a small bowl, whisk all the ingredients besides the salmon and sesame seeds. Pour onto the salmon and mix. Allowing the salmon to marinate will intensify the flavor so if you can, marinate for an hour or more. Pour the sesame seeds onto a plate and coat the salmon cubes. Stick 2 cubes on a skewer and place on the cookie sheet, making sure the skewers are not touching each other. Bake for 14-18 minutes or until the sesame seeds start turning golden and the salmon is cooked through. Serve hot, room temp or cold.

These salmon patties are a great protein option that you can make in advance and keep in your freezer for a easy grab n go protein option. The surprise ingredient in these patties are the celery root crumbs in that breaded bronzino.

  • 4 (6-ounce) cans salmon or tuna or 16 ounces fresh baked fish
  • 2 eggs
  • 1–2 tablespoons sautéed onions
  • 1/3 cup cooked celery root crumbs (see above)
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon garlic powder
  • olive, avocado or coconut oil for frying

Combine all ingredients in a food processor fitted with an S blade. Scoop out two and a half ounce-size balls of mixture and form into flat round patties. Pan fry over a medium flame until fully cooked, then flip and cook on the other side.

  • 2 salmon fillets
  • Juice of 1 freshly squeezed lemon
  • 2 tsp. olive oil
  • 1 tsp. Simply organic lemon pepper
  • ½ tsp. dried dill
  • ¼ tsp. Himalayan salt

Preheat oven to 375°F. Season salmon with lemon juice, olive oil, lemon pepper, dill and Himalayan salt. Bake for 10 minutes, then switch oven to broil until salmon is done to your liking. (I like my salmon on the well-done side and very brown on top.)

  • 10 1/4 inch slices seabass, cut in half (bite size peices)
  • Oil spray
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tablespoons Coconut aminos

Preheat oven to broil 500. Grease a cookie sheet with oil. Spread seabass peices out on the pan leaving a bit of space between each peice. Season with a salt and pepper. Drizzle on coconut aminos. Bake for 5 minutes or until the fish starts to crisp up and gets a deep golden crust over the top. Serve hot or room temperature.


Steps

Preheat the Oven to 425F

While the oven is preheating, prepare your veggies. Wash, and cut the carrots, zucchini, and spring onion into matchsticks/strips.

It's best to keep them all equal sized to ensure even cooking.

Here are some other veggie suggestions: Bell pepper, tomatoes (cut into wedges), yellow quash. pretty much any vegetables your heart desires!

Also, before you touch the fish, cut a lemon into thin rings, you want about 2-3 slices of lemon per fish fillet depending on the size.

Lastly, season each side of the fish with about 1 tsp of salt and freshly ground pepper.

Make the Parchment Pouches

Quick tip: Crumble up your parchment paper then straighten/flatten it out again. This will make it easier to handle.

To make the parchment pouches, place the fish fillet in the large square of parchment paper, add the cut veggies around it, add the slices of lemon on top of the fish then drizzle with about 1 tbsp of olive oil and season everything with a bit more salt and pepper.

Next, fold each side of the parchment paper over, wrapping it like a present!

Place the pouches (folded edge side down) on a baking sheet and bake for 15-20 minutes.

Once the fish is done cooked, carefully move the pouches on a plate and open the up.

Squeeze the cooked lemon slices over the fish and veggies and eat immediately!


Join The Discussion

12 Responses

These are SO beautiful and I love the way that parchment cooks salmon- delicious!

I just love cooking in parchment! Everything stays so moist. And hey, less dishes! Win win!

Oh i love recipes like this! Especially salmon packs. So flavorful and easy to clean up.

The fish always comes out so flaky and moist!!

So easy, so pretty, SO yummy!!

My mom HATES salmon, but I cook it anyway and make her eat it because it is good for her. I made this dish tonight, all the time worried she would hate it because it was lightly seasoned. Y’ALL she ate every bite and kept saying how much she loved it. The veggies were al denté and so delicious. My dad went back for seconds! This will be on a regular rotation for us.

This was my first time making fish in a parchment paper pouch. I have to say it took me a moment to get the hang of how to close it, but eventually I got it to stay. The prep was so easy and the fish came out perfect! My husband said this was the best salmon I ever made!!

Can you substitute another type of fish in this recipe? I wish I loved salmon but I just never enjoy it, no matter how many times/preparations I try it. I prefer a more mild fish

I have a bag of mixed vegetables which includes kales, spinach shallots and a few other ingredients. Can I add the frozen veggies to this dish ? Should I hawk them first .org cook them frozen?