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En papillote is the French term for food baked in a parchment paper packet. Steam trapped inside the packet gently cooks the fish as the other ingredients meld into an intensely flavorful, chunky vegetable sauce. Serve the dish with crusty French bread.Prep: 15 minutes; Cook: 15 minutes

Recipe by Oxmoor House April 2009


Credit: Oxmoor House

Recipe Summary test

15 mins
15 mins
30 mins
4 servings (serving size: 1 fillet and about 1 cup vegetables)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Pat fillets dry with a paper towel; sprinkle evenly with salt and pepper.

  • Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among squares, placing near fold; top each with 1 fillet and 1 tablespoon salsa. Divide artichoke hearts and lemon slices evenly over fillets. Fold paper; seal edges well with narrow folds. Place packets on a baking sheet. Bake at 400° for 15 minutes or until a thermometer registers 140° to 145° when inserted through the paper into the fish. Place 1 packet on each of 4 plates; cut open. Serve immediately.


Cooking Light Fresh Food Fast

Nutrition Facts

232 calories; calories from fat 18%; fat 5g; saturated fat 0.6g; mono fat 1.3g; poly fat 1.3g; protein 37.3g; carbohydrates 8.4g; fiber 4.2g; cholesterol 54mg; iron 19mg; sodium 317mg; calcium 115mg.