🌍 Mediterranean recipesDinner
Fish en Papillote
By Groceree
Also known as Fish in Parchment · Pesce al Cartoccio
Fish fillets sealed in parchment with tomatoes, olives, lemon and herbs, so they steam in their own juices. Opened at the table in a puff of fragrant steam.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
Ingredients
white fish fillets4
cherry tomatoes250 g
black olives60 g
capers1 tbsp
lemons1
garlic cloves2
dry white wine4 tbsp
olive oil4 tbsp
thyme4 sprigs
flat-leaf parsley2 tbsp
salt
black pepper
Instructions
- 01
Heat the oven to 200°C. Cut four large squares of baking paper, big enough to fold into a sealed parcel.
- 02
Put a in the centre of each and season it with and freshly ground .
- 03
Scatter over the halved , the stoned , the rinsed , the thinly sliced and the , and lay the slices on top.
- 04
Drizzle each with and a tablespoon of .
- 05
Bring the edges of the paper together over the and fold them down tightly, then twist the ends like a sweet wrapper. It must be sealed, or the steam escapes and the dries out.
- 06
Bake on a tray for 12 to 15 minutes, depending on thickness.
- 07
Serve the parcels closed and let everyone open their own, then scatter with chopped .
Notes
- Seal the parcels tightly. The whole method is steaming the fish in its own juices, and a gap lets them escape.
- Opening the parcel at the table is part of the point — the steam and smell are released there.
- Thin fillets need only 10 minutes; a thick piece of cod up to 18.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 36 g
- Carbs
- 8 g
- Fat
- 16 g
Estimated from the ingredients.
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