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The art of cooking en papillote, which translates to "in paper," is a delightful culinary technique that captures the essence of fresh ingredients while delivering a healthy and flavorful meal. This method involves wrapping fish and other ingredients in parchment paper, allowing them to steam in their own juices. This not only ensures that the fish remains moist and tender but also infuses every bite with the aromatic flavors of herbs and vegetables.

Lemon Basil Fish en Papillote

Discover the art of cooking with our Lemon Basil Fish en Papillote recipe, a delightful way to enjoy fresh, flavorful meals. This healthy technique wraps fish and vegetables in parchment paper, allowing them to steam in their own juices. Infused with zesty lemon and aromatic basil, each dish is both nourishing and visually stunning. Perfect for family meals or special gatherings, this recipe showcases simplicity and elegance in cooking. Explore the benefits of steaming and find tips for perfecting this culinary experience. Enjoy a delicious, nutritious meal that will impress your guests and brighten your dining table!
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Ingredients
  

2 fish fillets (e.g., sea bass, salmon, or tilapia)

1 lemon (zested and sliced)

1/4 cup fresh basil leaves, chopped

1 tablespoon olive oil

2 cloves garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup cherry tomatoes, halved

1 small zucchini, thinly sliced

1 small bell pepper, thinly sliced

4 pieces of parchment paper (12x16 inches, approximately)

Instructions
 

Preheat your oven to 400°F (200°C).

    Prepare the parchment: Cut the parchment paper into heart shapes or rectangles, making sure they’re large enough to hold the fish and vegetables while allowing enough space for sealing.

      Mix the marinade: In a small bowl, combine the olive oil, minced garlic, lemon zest, sea salt, and black pepper. Whisk together until well blended.

        Lay out the vegetables: On one half of each piece of parchment paper, evenly distribute the sliced zucchini, bell pepper, and halved cherry tomatoes.

          Add the fish: Place a fish fillet on top of the vegetables on each parchment piece. Drizzle the marinade over the fillets.

            Add lemon and basil: Top each fillet with lemon slices and chopped fresh basil, ensuring they’re well spread out over the fish.

              Seal the packets: Fold the other half of the parchment over the fish and vegetables. Starting at one end, make a tight fold, about 1/2 inch, then press to seal. Continue folding along the edges to create a secure packet.

                Bake in the oven: Place the packets on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

                  Serve: Carefully open the packets (beware of steam) and serve directly in the parchment for a rustic presentation, or transfer to plates. Enjoy!

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2