Fish en Papillote


Fish en Papillote

Servings 4 Servings


  • 4 lemon slices, plus more for serving (optional)
  • 4 lime slices cut into slices
  • 4 orange clices cut into slices
  • 4 (4-ounces) fish fillets (halibut, salmon, snapper- or your favorite fish)
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon cracked black pepper
  • 2 tablespoons butter, divided
  • 12 asparagus spears, bottoms snapped and trimmed,
  • 1 cup cherry tomatoes
  • 1 summer squash, sliced
  • 1 bunch fresh herbs, basil, chives, dill or parsley
  • extra-virgin olive oil, for drizzling


  • Preheat oven to 400°F. Cut one large rectangular sheet of parchment paper.
  • Place lemon, lime, and orange slices in the center of the parchment sheet (slightly overlapping). Add fish fillet on top of the citrus slices. Sprinkle ½ teaspoon of salt, and ½ tablespoon of butter over the fish fillets. Stack the asparagus spears, cherry tomatoes, and squash on top. Season veggies with remaining salt, black pepper, a drizzle of extra-virgin olive oil, and top with a few sprigs of fresh herbs.
  • Bring the long sides of the paper together, and fold the top edges down to create a 1-in seal, then continue to fold down tightly over the fish and vegetables. Twist the open ends of the parchment in opposite directions to prevent steam from escaping. Place parchment packet on a sheet pan or an oven-proof pan and bake for 12-15 minutes.
  • Let packet stand for 5 minutes. Using sharp scissors, cut an X into the parchment and carefully cut open. Finish with a sprinkle of fresh chopped herbs and a squeeze of fresh lemon juice. Enjoy!