Adding another one of the easiest fish recipes to your repertoire… Fish en Papillote with tomatoes and basil!
Ya’ll know I love an easy fish recipe. Something that doesn’t splatter my stove and doesn’t leave a fishy smell behind well after dinner. Something that takes very little prep time but truly packs some flavor. I don’t feel like that’s asking too much in a recipe, do you? This Fish en Papillote fits the bill perfectly. White fish on a bed of yellow onions, seasonings of your choice (I went for tomatoes and basil but there are a few other options below) and some oil, salt and pepper. Fold it all up into a piece of parchment, into the oven, and voila… dinner is served.
I couldn’t be more obsessed with this recipe. It’s truly one of the healthiest meals I’ve made in quite some time and light, flavorful and beautiful. Like I said above, I went with a tomato basil topping, but here are a few other amazing combos!
- Lemons, Smashed Olives and Capers
- a drizzle of soy sauce, green onions and lime
- Slices of green zucchini and yellow squash with lemons
- Basil or Cilantro Vinaigrette
- Cilantro and a spoonful of salsa verde
And if you want a few other really easy fish recipes:
- Steamed Salmon with Garlic and Herbs
- Baked White Fish with Tomatoes and Feta
- Broiled Salmon with Spring Peas
- White Fish with Tomato Basil Beans
Fish en Papillote
- 4 6-ounce white fish filets (cod or pollock or halibut)
- 1/4 cup olive oil
- 2 lemons (1 sliced very thinly into rounds, the other for juicing)
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh chives for serving
- 2 large yellow onion thinly sliced
- 12 cherry tomatoes halved
- fresh basil to garnish
- Place a rack in the center of your oven and preheat the oven to 425° F.
- Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place equal parts of onions in the center of a sheet, leaving space at the top and bottom. On top of the onions, place 1 fish filet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt, pepper, garlic, chives, a few very thin slices of lemons and olive oil. Top with equal amounts of the tomatoes.
- Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets.
- Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with a squeeze of lemon juice and basil leaves as desired.