Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Basic Lemon & Herb Fish en Papillote

Gary Junken

Servings: 4

Foods cooked “en papillote”—in a paper bag—emerge succulent and saturated with flavor. As they bake, the steam causes them to puff up and when you cut into them, you are rewarded with a cloud of aromatic steam-the perfect way to bring a little drama to the dinner table. Gremolata, a simple but delicious mixture of parsley, lemon zest, and garlic minced together, will work with anything from trout or sole fillets to mackerel or bluefish.

Ingredients

  • 3 Tbs. chopped parsley
  • 2 cloves garlic, minced
  • 1 Tbs. minced lemon zest
  • 4 scallions (both white and green parts)
  • 1 to 1-1/2 lb. fish fillet, in four equal portions
  • Salt and freshly ground black pepper to taste
  • 1 Tbs. lemon juice
  • 3 Tbs. softened butter (optional)

Nutritional Information

      Nutritional Sample Size based on trout
      Calories (kcal) : 180
      Fat Calories (kcal): 68
      Fat (g): 8
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 65
      Sodium (mg): 65
      Carbohydrates (g): 3
      Fiber (g): 1
      Protein (g): 24

Preparation

  • Heat the oven to 450°F.
  • To make the gremolata, mince the parsley, garlic, and lemon zest together. Set aside.
  • Cut the scallions into 2-in. lengths and slice them lengthwise. Season the fish with salt, pepper, and lemon juice, and spread the top with butter, if desired.
  • Divide the scallions among four sheets of parchment, top each with a portion of fish, and top the fish with a portion of gremolata. Seal the packages and bake on a sheet pan until puffy and browned, about 8 min.

Reviews

Rate or Review

Reviews

  • UNC_cook | 11/19/2010

    This recipe was great with 3/4 inch 0.5 lbs sea bass fillets cooked for ~ 13 minutes. Combine this with a Caesar salad recipe from Fine Cooking and a New Zealand Sauvignon Blanc for a perfect Friday night dinner.

  • rt1976 | 02/24/2008

    I did this with cod and the fish turned out very nicely - this is a great way to cook it. The gremolata didn't turn out as good, though - the lemon peel and garlic still tasted a little raw when the fish was cooked. Maybe if I do this again I'll cook the lemon and garlic down a little first.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks