Fish en Papillote

Fish en Papillote

Servings 4 Servings


  • extra-virgin olive oil, to taste
  • 1 large carrot, sliced into long thin strips
  • 1 summer squash, sliced into long thin strips
  • 1 zucchini, sliced into long thin strips
  • kosher salt, to taste
  • black pepper, to taste
  • 4 (4-6 ounce) halibut fillets or white fish of choice
  • 1 fresh lemon, juiced
  • 1 chili oil, optional
  • fresh basil leaves, for garnish


  • Preheat oven to 400°F.
  • Drizzle the center of 4 large pieces of parchment paper with olive oil. Place the veggies in the center of each parchment paper over the olive oil. Season the veggies with olive oil, salt, and pepper (to build flavor). Dry the fish with a paper towel to remove excess moisture and place on top of the pile of veggies. Season fish with olive oil, salt, black pepper, and fresh lemon juice.
  • Fold the parchment in half to cover the fish, then roll and fold the top and the edges of the paper to seal. Tuck the ends under the fish and place each packet on a baking sheet. Bake the fish for 8 to 10 minutes.
  • Remove from the oven. Cut open the top of the paper to expose the fish. Garnish each fillet with chili oil, if desired and fresh basil. Enjoy!

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