Fish baked en papillote
- Published: 15 Jul 19
- Updated: 18 Mar 24
‘En papillote’ means wrapped in a parcel and ensures that everything stays moist as it cooks in its own steam. We’ve used the technique in this fish dish, flavoured with white wine, lemon and olives. It would make a simple but tasty dinner party main.
These parcel-baked potatoes make a wonderful side too – plus, you can make them on the barbecue!
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Ingredients
- 350g new potatoes, cut into 0.5cm slices
- Handful baby plum tomatoes, halved
- 1 lemon, cut into wedges
- Glug olive oil
- 100ml dry white wine
- 90g samphire
- 4 x 180g white fish fillets, such as sea bass or sea bream
- 100g squid tubes, roughly chopped
- 50g potted brown shrimps
- 30g pitted olives, halved
- Crusty bread for mopping up juices
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Method
- Heat the oven to 200°C/180°C fan/ gas 6. Cut 4 large pieces of baking paper into rough 30cm squares.
- Divide the sliced potatoes, tomatoes and lemon wedges among each square of paper, drizzle with a little olive oil, splash over half the wine and season with salt and black pepper. Bring together the edges of the paper and scrunch together to seal. Put on a baking tray and bake for 15 minutes.
- Remove the tray from the oven and carefully open the parcels. Top each with a quarter of the samphire, a fish fillet, some squid, brown shrimps, olives and the remaining wine. Reseal tightly, then return to the oven for 8 minutes until the fish is just cooked through. Serve with crusty bread for mopping up the tasty cooking juices.
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- Recipe from June 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 459kcals
- Fat
- 22.2g (4.6g saturated)
- Protein
- 44.5g
- Carbohydrates
- 14.3g (1.6g sugars)
- Fibre
- 3g
- Salt
- 1.3g
delicious. tips
‘En papillote’ means wrapped in a parcel. It seals in flavour and keeps everything moist as it cooks in its own steam.
Stick to whites such as muscadet or picpoul de pinet
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