Fish en Papillote with Garlic Butter and Veggies Recipe
Fish en Papillote is a delightful and healthy dish where cod filets are baked in parchment paper with garlic butter, fresh herbs, sun-dried tomatoes, and a medley of vibrant vegetables. This technique steams the fish gently, locking in moisture and infusing it with bright, fresh flavors for an elegant yet easy meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Fish and Seasoning
- 1 ½ lbs. cod, cut into four 6-oz filets of similar thickness
- 4 tablespoons butter, melted (plus more for assembling parchment packets, optional)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh herbs (thyme and chives recommended; alternatives include basil, dill, cilantro, oregano)
- 1 clove garlic, minced
- 1 lemon, zested and cut into 8 slices
Vegetables and Garnishes
- 12 whole sun-dried tomatoes, sliced in half
- 2 small zucchini and/or summer squash, cut into 20 total slices
- 1 cup roughly sliced scallions, cut into about ½-inch pieces
- 1 cup corn kernels, fresh or frozen and defrosted
- 2 tablespoons capers or chopped olives
Instructions
- Prepare the Fish: Pat the cod filets dry with a paper towel and season each with salt and pepper to taste. Set aside while preparing the vegetables and herbs.
- Make Garlic Herb Butter: In a small bowl, combine the melted butter, minced garlic, and chopped fresh herbs. Mix well to evenly distribute the flavors.
- Prepare Vegetables: Slice the zucchini or summer squash into thin rounds, roughly slice the scallions, halve the sun-dried tomatoes, and ensure the corn kernels are fresh or defrosted. Have the lemon sliced and zested ready for the packets.
- Assemble Parchment Packets: Cut large squares of parchment paper for each filet. Place a portion of zucchini slices, corn kernels, scallions, sun-dried tomatoes, and capers or olives in the center of each square. Lay a cod filet on top of the vegetables, then drizzle each filet generously with the garlic herb butter mixture. Add two lemon slices on top of each filet and a sprinkle of lemon zest. Optionally, brush the edges of the parchment paper with melted butter to help seal.
- Fold and Seal: Fold the parchment paper over the fish and vegetables into a half-moon shape, then tightly fold and crimp the edges to create a sealed packet that will trap steam.
- Bake the Packets: Place the parchment packets on a baking sheet and bake in a preheated oven at 400°F (200°C) for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve: Carefully cut open the parchment packets to release the steam and transfer the fish and vegetables to plates. Spoon any butter sauce from the packets over the fish and serve immediately.
Notes
- Other firm white fish such as halibut, haddock, or sea bass can be used as a substitute for cod.
- If you prefer, add extra butter when assembling the packets for a richer sauce.
- The sun-dried tomatoes can be packed in oil or dry-packed; if dry, rehydrate them briefly in warm water before use.
- Capers add a salty tang, but chopped olives offer a milder briny flavor.
- Use fresh corn kernels for best texture; frozen corn should be defrosted and drained to avoid excess moisture.
