Best fish in parchment paper recipes: 59 photos

Fish En Papillote

FAQ

This classic and extra simple method for steaming fish en papillote (or inside parchment paper packets) yields juicy, tender results for everything from sablefish and salmon to halibut to tilapia. If desired, use two or three of the suggested additions below (olives, tomatoes, etc.) to flavor the fish as it cooks.
You want to steam your fish, not drown it. If using an acidic liquid (such as lemon juice or vinegar) in your recipe, always opt to use parchment paper because the acid may react with aluminum foil.
When baked en papillote (or in paper), fish fillets like cod, halibut, snapper, trout, or even salmon, cook very quickly and come out tender, moist, and flavorful. This fish en papillote recipe comes together in 25 minutes start-to-finish. And you'll love the added veggies and Mediterranean flavors!
Place the fish on top of the parchment, skin side down. Press down on the top of the fish with a spatula until the skin stops curling. Cook over medium heat for a gentle, steady sizzle—if there's smoke, the parchment may burn—until the skin is crispy and the fish is almost cooked through, 5–7 minutes.
This means that if you're cooking in a skillet over medium, medium-low, or low heat, you'll probably be fine using parchment. Hill uses it in the oven all the time for any temps under 450°F, but never risks using it on the grill, with the broiler, or in a skillet over high heat because the temperature can exceed 500°F.

MEDITERRANEAN FISH RECIPE | cod en papillote (cod in parchment paper) - so easy!

This Mediterranean cod en papillote is the most genius way to quickly achieve a simple, healthy, and super delicious dinner!...

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Youtube - @Downshiftology
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