Wrapping food up in small packages using foil or parchment is one of my favorite cooking methods. For one, it requires very little cleanup as you can eat from the package. Depending on what you are cooking, preparation can also be relatively simple. I love cooking fish using this method because it’s also quick. Fish takes about 10-20 minutes depending on the size of the fish. You also don’t have to let the fish sit in the marinade.
Fish en papillote is a traditional French dish. Rachel Khoo’s version is super simple and doesn’t even use garlic! I decided to give it a go. Instead of using trout, I used mahi mahi (a firm white fish). The flavors of this dish are very simple and clean. Prep work is also very simple. I would probably try this again using swai (the fish I normally buy) and maybe even trout one day.
Fish En Papillote
(recipe by Rachel Khoo)
- 1 trout or any other oily fish (e.g., cod, mahi mahi, swai)
- Zest of 1/2 lemon
- 1/2 teaspoon salt
- Ground black pepper
- A good glug of olive oil (about 3-4 tablespoons)
- 1/2 fennel bulb, sliced thinly
- 2-3 small potatoes, parboiled and sliced
- Preheat oven to 350ºF.
- Mix the lemon zest, salt, pepper and olive oil together.
- Rub fish with marinade, inside and out.
- If using trout, stuff the inside with fennel slices and potato slices. If using other fish fillets, arrange the fennel and potatoes around the fish. Drizzle the marinade around the potatoes and fennel.
- Wrap fish and vegetables tightly using parchment paper or foil.
- Bake in oven for 15-20 minutes, depending on the type and size of fish.
- Serve warm with lemon wedges or sour cream/creme fraiche, if desired.