Fish in Parchment Paper (Fish en Papillote)

The easiest fish recipe ever, with virtually no cleanup. What more could you want for a weeknight meal?

The versatility of this dish is really what makes it stand out. It's the perfect way to use up those half used veggies and herbs that you have sitting in the fridge.

I kept it simple by just using salt and pepper to season my fish but you can use any spices you like!

Cooking fish in parchment paper (or fish en papillote) steams the fish in it's own juice & all the delicious flavours of the veggies, herbs and citrus.

It cooks up in just 15 minutes, making it a perfect meal for busy weeknights.

Serve this recipe with one of my many salad recipes and call it a night!

Fish in Parchment (Fish en Papillote)

Serves 2

What you'll need:

1lb haddock (or other white fish like perch, tilapia, cod or halibut)

Salt & pepper, to taste

Extra virgin olive oil

Thinly sliced veggies (I used green beans, bell peppers & onion)

Any fresh herbs you have on hand (I used dill)

Thinly sliced lemon + wedges for serving

Steps:

Preheat oven to 400F

Pat fish dry with a paper towel and season liberally with salt & pepper.

Line a baking sheet with a piece of parchment paper that is double the size of the piece of fish.

Add your thinly sliced vegetables to one half of the parchment paper, drizzle with olive oil, season with salt & pepper and toss to coat. Lay you piece of fish on top of the vegetables and drizzle with olive oil. Lay the thinly sliced lemon and fresh herbs on top.

Fold the other half of the piece of parchment over the fish. start folding in the edges towards the fish until you have a seal all the way around. This isn't going to be perfect so don't stress!

Bake for 15 minutes.

To serve: I like to serve the parchment packets right on the plate so I can tear it open at the table and eat it right from the parchment. Serve with fresh lemon.

Eat up, my friends!