In the past when I went out for dinner, I was instantly drawn to the fish option on the menu regardless of what cuisine we were having. I don’t know why I was so scared to cook fish at home, it really is so simple!
This is a most delicious way to enjoy white fleshed fish at home, and quite economical too if you buy the special of the day. I find that this recipe works well and truly with any white fish variety. I am always sure to buy those from Australian or New Zealand waters, preferably wild caught instead of farmed.
Cooking fish in baking/parchment paper is a low fat way of serving the dish, and easy all round because you don’t have to dirty a baking tray or pan, simply throw out the paper once served and since there is less washing up to do, you can put your feet up and enjoy another glass of wine!
Fish en Papillote (fancy French term for Fish in parchment paper) in a Lemon, Garlic Tomato and Parsley sauce/salsa
Serves 2
- 2 pieces of white fleshed fish e.g., Ling Fillet
- 2 tablespoons Olive Oil
- Juice of 1 lemon
- 1 bunch Parsley, chopped
- 2 large tomatoes, diced.
- 2 garlic cloves, crushed
- Sea Salt and cracked pepper
- Parchment Paper and Foil
Preheat your oven to 230 degrees Celsius.
In a bowl combine the fresh tomatoes, crushed garlic, chopped parsley, lemon juice and Olive Oil. Season it well with salt and cracked pepper. Stir to combine and let it marinade for 5 minutes while you prepare the Fish parcels.
Meanwhile prepare your fish by cutting a large square of parchment paper double the size of your fish fillet. Place the fish fillet in the centre of the square, top with 2 generous spoonfuls of the tomato salsa and fold up the paper to make a tight parcel. I cheat here, by grabbing a larger piece of foil and wrapping the paper parcel into a big foil* parcel, so now its air tight and sealed. Repeat with your other fish piece, dividing up the tomato salsa on top evenly.
Place your tight parcels on a tray and bake for 15-20 minutes depending on the thickness of the fish fillet.
Serve with a bed of fluffy white rice.
*NOTE: Don’t cheat by forgoing the parchment paper and placing the fish directly on the foil because tomato and lemon juice can react with the foil and create an unpleasant flavour. Be sure the food touches the paper and that the foil is only being used here to secure it all in place creating an air tight parcel.
Gourmet Wog 
We had a daring cooks challenge about cooking en papillote last year, I made chicken and promised myself to try fish next but never got around to it. Thank you for posting this recipe, can’t wait to try it
You really must brave fish Sawsan next time, it’s so easy!!
Looks great! Love to cook fish in parchment. So easy and you can create a new version every time!
Absolutely!! The flavour combinations are endless!
This is such a great method for preparing fish and I really like your recipe, Lisa. It’s so easy to make and presentation is company-worthy, to be sure.
Thanks so much John! You really can’t go wrong with Tomatoes, garlic and parsley, can you?!
One of my very favourite ways to prepare fish and your easy recipe really can work with whatever fillets look the freshest, most appealing and affordable! Methinks a lot of people are slightly afraid to cook fish because of prior bad experiences in timing: I love raw fish, but when its meant to be cooked, half-raw is kind’of not acceptable; most of us cook the denizen of the deep too long and then it is dry! Actually en papillote with juicy tomatoes etc makes the latter much less likely 🙂 !
I agree Eha, you either cook fish properly or eat it raw. There is no inbetween!
Oh this looks so delicious! I love fish because it is so healthy and delicious but wrappe like that would keep it even more moist!
It certainly does Julie, it steams it so nicely and evenly, a great turnout every time!
I have never made fish this way! I must get some whole fish and try it soon 🙂
You’ve got to try it Tandy, it’s such a great and easy way to cook fish!
That looks like an incredible fish dish and I’ve heard cooking like this makes the fish very moist and full of flavour xx
It certainly does Charlie, the fish fillet was melt in your mouth moist!
Ahhhh I love a good en papillote recipe! Such a perfect and healthy blank canvas. Thanks for sharing 🙂
Most welcome Irena! Thanks for stopping by!
Fish is the best and like the way you make this! Great for Sof, she would love it!
Take care Lisa, leaving today…was great catching up 🙂
Sof adores fish Amelia!! It’s her favourite of all the meats! Was fab catching up, can’t wait to do it again when you’re in Australia next time. Safe travels xo
Lisa the fish sounds great, I use to make something similar and loved it, so good with rice.
Thanks Lizzie! It truly is so versatile!
I like fish that prepared in such way too.
But I add another one ingredient – dry Martiny vermouth ( something as 2 tbsp.) . It really enhance a taste and scent .
Thanks for the tip Elena! I’ll give that a try next time
So very easy and delicious indeed- win win!
It certainly is Rebecca!!
I love fish prepared this way! I love that you’ve added tomatoes.. it’s almost like a bruschetta.. very pretty!! xx
YES!! Just like a bruscetta. In fact, I made this again the other night and used basil instead of parsley and it was amazing!! Love the versatility!
I must admit that I felt that way about fish a few years ago and now love cooking with it. This is a great way to cook it! 😀
It’s funny how so many people shy away from cooking fish! Silly when you realise how easy it is!
I always use parchment paper when making my fish in the oven (or any other dish in fact) it cuts down the clean-up nicely. Delicious looking fish!
Yep, win win!! Any meal with no washing up is a gem in my eyes!!
I love parchment baked fish and I love that you serve yours with salsa. What a lovely weeknight meal and healthful too!
Thanks so much Devaki, healthy it certainly is!!
Its a great way to cook fish isn’t it. The flavours you have used a so perfect for cooking like this
Thanks Tania! Great and easy peasy too!!
What a brilliant, straightforward and tasty way to cook white fish! This is wonderful, thank you for sharing with such great photographs 😀
Thank you so much for your lovely words Merryn 🙂
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Hi was looking for a simple fish recipe as im new to eating fish and this was my first recipe cooking with fish and found this one, thought I would give it a try rather glad i did, I have to say it was gorgeous, the only issue I had was the fish sticking to the parchment paper, i had to serve it with the paper on the underneath of the fish or removing it would have resulted in the fish falling to bits, did I do something wrong should I have greased the paper first?
I think this recipe has converted me into eating fish thank you for sharing 🙂
Hi Kelly many apologies for the incredibly late response. To be honest I have no idea why! Ive never encountered that problems. Maybe its the brand of paper? Sorry I cant help but glad I’ve converted you and hope you’re able to experiment more with fish 😉