Dish the Fish: Haddock En Papillote AKA Wicked Good Paper Bag Fish

Baking fish "en papillote" traps steam and creates tender, juicy, flavorful fillets

Butter, parsley, lemon, and cherry tomatoes comingle with tender haddock fillets

En papill-what?

Despite the fancy French name, cooking fish “en papillote” requires no culinary degree. In fact, it’s probably one of the easiest, most foolproof, and mess-free ways to cook fish fillets! Just grab some parchment paper (available next to the tin foil at the grocery store) and roll up each fillet with some butter, aromatics, and small veggies. The fish cooks very quickly as it steams inside the parchment, absorbing all the good flavors around it and never drying out. There’s no mess left to clean up because it’s all contained in the parchment - plus it makes an elegant and unique presentation at the dinner table, all for very little effort.

In this recipe, we’re using sweet, mild haddock fillets, but just about any fish will work well here - as long as you use small portion sizes inside each parchment packet (3 or 4 oz) so the fish cooks quickly and evenly. Likewise, you can sub in any small-cut veggies you like (diced zucchini or peppers instead of tomatoes), or any other herbs you like (thyme, dill, cilantro, etc.) You can use olive oil instead of butter, oranges instead of lemons - you name it! The variations are endless. Haddock isn’t just a great fish for frying - it shines even inside a paper bag. 

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Haddock En Papillote, AKA Wicked Good Paper Bag Fish

Serves: 4

Prep & cook time: 20 mins

INGREDIENTS:

• 4 pieces of parchment paper, cut into ~12”x16” pieces

• 1# haddock fillet (or any other whitefish) divided into 4 - 4 oz portions

• 3 TB butter, softened

• 2 cloves of garlic, finely chopped

• 1 lemon (zested, then sliced - reserve zest and slices separately)

• 1 TB fresh parsley, finely chopped

• ½ tsp salt

• ½ pint cherry tomatoes

  
  

INSTRUCTIONS:

1. Pre-heat oven to 425°.

2. In a small bowl, combine butter, garlic, lemon zest, parsley, and salt. Stir with fork until combined.

3. Place 4 oz portions of fish on top of parchment pieces.

4. Spread garlic butter equally across all four pieces of fish.

5. Top each piece of fish with 1-2 lemon slices.

6. Top each piece of fish with a handful of cherry tomatoes.

7. Bring long sides of parchment together above the fish and fold/roll them down together, tucking the ends under the fish.

8. Place each parchment bundle on a sheet tray, and bake for 10-12 minutes until puffed and steamy. 

9. Unwarp parchment bundles and enjoy!

   
   
   

   

   
   
   
   
   

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