Fish en Papillote with Lemon Garlic Tomato and Parsley sauce

Fish en Papillote with Lemon Garlic Tomato and Parsley sauce

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 with Lemon Garlic Tomato and Parsley sauce

 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.

Fish en Papillote with Lemon Garlic Tomato and Parsley sauce

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.

Fish en Papillote with Lemon Garlic Tomato and Parsley sauce

 *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.

Fish en Papillote with Lemon Garlic Tomato and Parsley sauce


40 thoughts on “Fish en Papillote with Lemon Garlic Tomato and Parsley sauce

  1. 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.

  2. 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 🙂 !

  3. 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 .

  4. Its a great way to cook fish isn’t it. The flavours you have used a so perfect for cooking like this

  5. Pingback: Mussels in White Wine, Tomato, Garlic and butter sauce | Gourmet Wog

  6. Pingback: Best Parsley and Garlic Recipes | Flavour Combinations

  7. 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 😉

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