This customizable fish en papillote recipe, cooked in either parchment paper or aluminum foil, is a quick weeknight meal that is versatile, naturally gluten-free, paleo, and AIP-friendly, and absolutely delicious.
Prep Time: 10mins
Cook Time: 15mins
Total Time: 25mins
212x15 inch pieces parchment paper or aluminum foil
1lemon, seeds removed, cut into ⅛" slices, divided
Fold the parchment paper in half so that you have a 7.5x12 inch rectangle when folded cut the parchment into a half oval so that when opened you have a 12x14 inch oval. If using foil just fold in half to have a 7.5x12 inch rectangle.
Place the 2 packets next to each other on counter and open like a book. Working on the right-side half, approximately 2 inches from the fold, center 2 lemons from top to bottom in each packet.
Divide the celery leaves and place them on top of the lemons.
Divide the mushrooms and place them on top of the celery.
Divide the carrots, scallions, and garlic and place them on top of the mushrooms.
Divide the parsley leaves and place them on top of the carrots. Then drizzle the stock over the parsley.
Lay a piece of fish on top of the vegetables and sprinkle each piece with salt.
Drizzle a teaspoon of olive oil over each piece of fish.
Lay 2 lemon slices on the side of each piece of fish so only half of the lemon is on the fish.
Divide the thyme sprigs and place whole directly on top of fish.
Fold and seal your en papillote package using the directions below specific for parchment paper or aluminum foil.
Place packets on a baking sheet and place in a 400-degree oven and cook for 12 minutes.
Remove the packets from the oven and allow them to rest for 2-3 minutes before opening.
Carefully open, as steam will escape. Make sure the thickest part fish filet has reached an internal temperature of 145 degrees F.
When ready, the fish should remain firm but flaky. Enjoy inside your packet transfer to a serving dish.
En Papillote Folding Instructions:Parchment Paper Packets: fold over the empty half of the packet and make sure all the edges line up together. Starting at the bottom of the packet, next to the center crease, fold approximately a 1-2 inch wide section of the edge towards the inside center of the packet. Making a ½ inch deep fold, starting ¾ of the way to the end of last fold, take another section 1-2 inches and fold towards the center of packet making a half-inch deep fold. Repeat this process around the perimeter of the packet, making sure that all folds are creased well and sealed.
Aluminum Foil Packets: fold over the empty half of the packet and make sure all the edges line up together. Starting at the bottom of the packet, make one straight horizontal fold about ½ inch deep working upwards. Do this one more time and then repeat this process for the top of the packet working downwards. When the top and bottom are sealed, fold the left edge in one vertical line ½ inch deep back towards the main crease, repeat this 2-3 times, make sure all folds are creased and sealed.
*If using you are using aluminum foil instead of parchment paper, add an additional 2-3 minutes to the cooking time to ensure fish is cooked through.Any kind of flaky fish fillet will work for this recipe, but you may have to add more time for thicker fillets. Aim for an internal cooking temperature of 145 degrees when finished.Any fresh vegetable can be substituted in and out as long as the size and consistency of the cut vegetable can easily steam within the 12-minute cooking time.