Fish en Papillote

Prep Time:
10 mins
Total Time:
20 mins

Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.


  • Zest from 2 limes, finely shredded

  • 3 limes, juiced

  • 4 garlic cloves, thinly sliced

  • 1 piece (2 inches) ginger, peeled and julienned

  • 1 medium red onion, halved and thinly sliced

  • 2 mild to spicy red chiles, halved

  • 4 fillets (6 ounces each) black bass, halibut, or striped bass

  • 4 heads baby bok choy (or 1 large head, quartered)

  • ½ cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 8 sprigs fresh cilantro


  1. Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.

  2. Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

    Fish En Papillote
    LIsa Hubbard
Related Articles