This flaky baked fish en papillote with fresh Italian herbs and juicy roasted cherry tomatoes is an easy 20-minute dinner. Bursting with flavor from zesty lemon and garlic, this method locks in moisture and flavor while also creating a beautiful presentation!
Why I Love This Easy Baked Fish en Papillote
This buttery fish en papillote recipe with juicy roasted cherry tomatoes is an easy way to treat yourself on a weeknight. I love making myself a fancy dinner that’s secretly not fancy at all! Basically, “fish en papillote” translates directly to “fish in parchment,” which describes the cooking technique for how the fish is prepared. It’s a quick, easy, fresh recipe that’s best served with a glass of white wine or over a big shaved brussels sprouts salad for lunch. Here are just a few reasons you can always count on this recipe:
- Mediterranean flair: Thyme, oregano, juicy tomatoes, robust garlic and tart lemons are a classic Mediterranean flavor combination.
- Quick and easy: This low-carb baked fish dinner only takes 20 minutes and can be prepared ahead of time and baked when you are ready.
- Great for every occasion: It’s easy enough to pull off on a weeknight, and fancy enough for special gatherings. Your guests will be impressed with the beautiful presentation!
Why cook fish in parchment paper?
Everything’s wrapped like packets so that the fish and ingredients steam inside. Once puffed up, the ingredients have released their bright, herby flavors and the fish should be perfectly flaky.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for fish en papillote. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Fish Filets: Make sure they’re boneless and skinless. Any white fish works for this method, so just use your favorite. Cod, flounder, mahi-mahi, halibut, and tilapia are all great choices for this easy seafood dinner.
- Garlic: Fresh garlic is preferred over the jarred alternative to give the most flavor.
- Fresh Herbs: Thyme and oregano do wonders for the aromatic element here, but you can use any fresh herbs you have on hand. I also enjoy cilantro in this fish recipe!
- Lemon Juice: Freshly squeezed is the way to go! You can also use limes for a stronger flavor.
- Roasted Cherry Tomatoes: I highly recommend roasting the tomatoes ahead of time as they will release less juice and their flavor will be much more concentrated! It makes a big difference to the final taste, but is optional! You can use sliced fresh cherry or grape tomatoes instead.
How To Make Baked Fish in Parchment
As long as you don’t over-fill the packets and seal the edges properly, this fish en papillote recipe is practically fail-proof! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Prep the oven: Preheat the oven to 400°F. Fold 4 sheets of parchment paper in half. Open them and add 2 lemon slices to the center of each one.
- Season the fish: Sprinkle the fillets with salt and pepper on all sides. Place them over the lemon slices. Drizzle the fish with lemon juice.
- Assemble the packets: Add the garlic, thyme, oregano, and tomatoes on top. Add another lemon slice and a bit of butter.
- Fold the parchment: Fold each paper like a book, keeping the fish and toppings inside. Fold the edges and twist the ends to seal each packet.
- Bake: Place the packets on a baking sheet. Bake until the packets poof up, about 10 minutes. Remove them from the heat.
- Serve: Open the packets away from your face. Serve immediately with lemon wedges and more herbs. Spoon the melted butter in each packet over the fish and enjoy!
Cook’s Tips & Variations
- Cut it: Once the parchment packets puff up with steam, the fish is done cooking. Cut the paper immediately to release the steam and stop the fish from cooking even more. If you don’t open or cut the packets, the fish can dry out and over-cook.
- Check the edges: Make sure you pinch and/or fold the edges of the packets tightly. You don’t want any of the steam or juices to be able to escape.
- Add veggies: Cut pre-cooked carrots, corn, sautéed mushrooms, or sautéed zucchini and squash into small pieces. Add a couple of tablespoons of veggies to each packet and cook as usual.
- Make it spicy: Sprinkle each packet with 1/4 teaspoon cayenne pepper or red pepper flakes for a kick of heat.
- More flavor: If you don’t want to spend more time in the kitchen but want more flavor, use garlic herb butter for the recipe instead of regular butter. You can also sprinkle 1/4 teaspoon smoked paprika into each packet or use blackened seasoning or old bay seasoning.
What To Serve With Fish En Papillote
- Vegetables: Roasted cauliflower is a personal favorite in our houses, but these air fryer green beans are a flavorful easy side too. We also love savory bacon brussels sprouts!
- Starchy Sides: This herby fish en papillote is great with a side of parmesan garlic rice or parmesan butter noodles. You also can’t go wrong with a side of roasted root vegetables!
Yield: 4 Servings
Fish En Papillote
This garlicky fish en papillote recipe with tangy lemon, sweet tomatoes, and herbs is an easy French-inspired dinner.
Ingredients
- 4 white fish fillets, about 1.5 pounds
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon minced garlic, divided
- 1 tablespoon fresh thyme, divided
- 1 tablespoon fresh oregano, divided
- 4 teaspoons fresh lemon juice
- 2 lemons, sliced
- 1 cup roasted cherry tomatoes, or ½ cup halved cherry tomatoes
- 4 tablespoons unsalted butter, sliced
Instructions
- Preheat the oven to 400°F. Tear off 4 large sheets of parchment paper and fold them each in half. In the center of each of the folded pieces of paper, place 2 lemon slices.
- Season all sides of the fish fillet with salt and pepper, and then lay the fish on top of the lemon slices in the parchment paper. Pour 1 teaspoon of fresh lemon juice over each fillet.
- Add the minced garlic, thyme, oregano and tomatoes on top of the fish. Then place one more lemon slice, and a slice of butter, on top of each fillet.
- To make the parchment paper packets, fold the paper like a book. Fold the ends overlapping each fold until you work your way to the center. Twist the ends tightly to seal the packet. (See the step by step photos in the post above for visual guidance.)
- Bake on the middle rack for 10 to 12 minutes, until the parchment paper poofs up and the fish is cooked through. Serve immediately with lemon wedges, and more fresh herbs. There will be a little butter in the bottom of the packet you can pour over the fish. To stop the fish from continuing to cook, tear open the parchment packet as soon as you remove the fish from the oven.
Notes
Store: Place the packets in an airtight container for up to 3 days. Discard immediately if the fish tastes sour or bitter.
Freeze: Wrap each cooled packet in plastic wrap. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheat: Microwave it in 20-second increments until warm.
Nutrition
Serving: 1 serving, Calories: 296kcal, Carbohydrates: 9g, Protein: 36g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 115mg, Sodium: 677mg, Potassium: 719mg, Fiber: 3g, Sugar: 2g, Vitamin A: 652IU, Vitamin C: 43mg, Calcium: 72mg, Iron: 2mg
YUM! this is the best way I’ve ever made fish, its so easy and juicy. I made mine with tilapia and the tomatoes and fish were a perfect pair. So easy, no clean up and healthy!! Thank you for the recipe.