Fish en Papillote (in Parchment)

Fish cooked 'en papillote' is a French cooking method where fish and veggies are steamed in a parchment bag to seal in all the juices and flavour. It's a quick, low-fat way to cook a whole meal, and there's almost no clean up. AND, you get to do a bit of arts of crafts while making dinner!

Ingredients (Makes 4 servings)
  • 3 to 4 cups of thinly sliced vegetables (such as peppers, green beans, snow peas, fennel, zucchini, asparagus, onions)      
  • 8 small potatoes, sliced into thin rounds
  •  4 salmon portions, 4 to 5 ounces each
  • 4 cloves of garlic, quartered
  • Handful of fresh dill or cilantro
  • 1 Lemon or 2 limes, sliced into rounds
  • 1 tbsp Olive oil
  • Salt and Pepper, to taste
  • Parchment paper OR parchment paper pockets/bags
  •  Scissors

Preheat oven to 400 degrees.

  1. Add all vegetables and potatoes into a bowl and drizzle with olive oil. Sprinkle with salt and pepper, then toss to coat. 
  2. For each portion of salmon, cut a 2 foot long (60cm) piece of parchment paper. Fold each piece in half lengthwise. Cut a large half-heart shape, into your parchment, discard the scraps of parchment.Unfold the parchment to reveal the heart shape. 
  3. Place a single layer of the potatoes beside the fold of the heart. Place the salmon, skin side down on top. Place the other vegetables to one side of the salmon. Place the garlic, dill and lemon on top of the salmon. 
  4. Starting with the curved side of your parchment, begin to make small, overlapping folds all the way around the parchment packet, ensuring no holes where steam could escape. When you come to pointed end, twist the parchment and fold under.
  5. Place on a cookie sheet and bake for 20 minutes.
  6. Remove from oven and place on a plate. Carefully make a small cut into the top of the parchment to allow air to escape. Carefully peel back the parchment to open up the packet. 
 Enjoy! Natalee, RD