Fish en Papillote Parcels
Fish en papillote is a French steaming technique where salmon and fresh vegetables cook together in sealed parchment packets with wine, butter, and aromatics, creating naturally moist fish with an aromatic pan sauce.
Fish en papillote is a French steaming technique where salmon and fresh vegetables cook together in sealed parchment packets with wine, butter, and aromatics, creating naturally moist fish with an aromatic pan sauce.
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Arrange a rack in the middle of the oven and preheat to 400°F. Cut two large pieces of parchment paper into rectangles about 15-by-21 inches in size. Fold each piece (on the 15 inch side) in half, so it meets the other side.
On each folded piece of paper, draw the shape of half a heart against the fold, as if making a Valentine. Using scissors, cut along the line. Repeat with the second piece of folded parchment paper. Open the papers to make two hearts.
On the right side of the hearts (tight against the fold line), in any order, arrange the vegetables, dividing them equally between both sheets of paper. Season generously with salt and pepper, ¼ tsp garlic powder, a generous pinch of red pepper flakes (if using), and 1 tsp of fresh tarragon. Spoon 2 tbsp of white wine over the vegetables.
Season the 2 salmon fillets on both sides with salt, pepper, and the remaining garlic powder. Place the fish on top of the vegetables, skin side down. Pour 1 tbsp wine on top of each fillet, top with 2 slices of lemon (or divide the lemon zest), and 1 tbsp butter on each piece. Divide the remaining fresh tarragon between fillets.
Fold the paper over to meet the other side, covering the contents on one of the hearts. Starting at the top, fold the paper over, tightly crimping in 1-inch folds, until you get to the bottom of the heart shape. Twist the point to seal the packet. Repeat to complete the second package.
Place both packets side-by-side on a large rimmed baking sheet and transfer to the preheated oven for 10 to 12 minutes. The parchment will puff up slightly.
Serve the packages immediately. Cut open carefully, as contents will be hot and steam will escape. Discard the lemon slices if using.
Cooked parcels are best served immediately. Leftovers keep refrigerated up to 2 days; reheat gently in a 300°F oven for 8–10 minutes wrapped in foil to avoid drying.
parchment paper (oven-safe, 400°F+) · large baking sheet or heavy-bottomed skillet · sharp knife for cutting parchment and filleting
En papillote (in parchment) is a French technique where food steams in its own moisture and aromatics, keeping fish tender and moist while vegetables stay crisp and flavors concentrate in the packet.
The parchment will puff slightly when steaming. Check doneness by carefully opening one packet (watch for steam) — salmon should flake easily and reach 145°F internal temperature.
Yes, assemble packets up to 4 hours ahead, refrigerate on a baking sheet, then add 2–3 minutes to the cooking time. Do not freeze assembled packets as parchment becomes brittle.
Halibut, cod, sea bass, and trout are excellent choices. Use fillets of similar thickness (¾–1 inch) and adjust cooking time by 1–2 minutes if thinner or thicker.
Aluminum foil works but doesn't brown as visibly. Silicone baking mats are not suitable. Parchment paper is ideal for even heat and a dramatic presentation.
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