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Delicate white fish filet on top of julienned vegetables and baked in a parchment packet.

Fish in parchment (fish en papillote)

Delicate white fish cooked simply in a parchment paper packet on top of tender vegetables. Easy and delicious!
Course Main Course
Cuisine French
Keyword fish en papillote, fish in parchment
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Tara Buss


  • 4 white fish filets tilapia, cod, halibut, flounder, sole, etc
  • 2 carrots julienne
  • 1 celery rib julienne
  • 1 red pepper sliced thinly
  • 4 green onions sliced on diagonal
  • 4 tbsp olive oil or butter
  • 1 tsp sea salt
  • 1 lemon sliced thinly
  • 4 18 inch pieces parchment paper


  • Divide the cut vegetables into four portions and place them in the middle of the parchment paper squares.
  • Add a drizzle of olive oil or a pat of butter and sprinkle with salt (about ⅛ tsp).
  • Place fish on top of vegetables, drizzle with a little olive oil and sprinkle with more salt, (about ⅛ tsp).
  • Place two thin slices of lemon on top of fish.
  • Fold parchment in half over the fish and vegetables and roll edges together to create a half moon shaped packet. Make sure your seal is tight.
  • Place parchment packets on a baking sheet and bake at 425 degrees for about 15 minutes or until fish flakes easily and reaches an internal temp of 145 degrees F.