Fish “en papillote” means in parchment and is a common method for cooking fish and vegetables. By sealing the fish in the parchment, it steams in its own juices and rarely dries out, making this fancy sounding dish actually quite foolproof.
I created this version of Fish en Papillote for our second season as Innkeepers at the Inn at Cuckolds Lighthouse. I thought it would be a great addition to our fish choices on the menu. It is a much lighter option than our uber-popular Stuffed Haddock which is topped with a buttery beurre blanc sauce.
I personally love the flavors of sun-dried tomatoes, kalamata olives, and feta cheese together and used that as the inspiration.
This dish is incredibly easy and you can adapt somewhat to your own tastes if you don’t like olives or change out the cheese if you have an aversion to feta.
In a Hurry? Prep the Fish in Advance
Another HUGE advantage is this entree can be prepped in advance. This makes it a great go-to recipe for most any situation where you are pressed for time. I just create the stacks, wrap them in the parchment and put them in the oven until I am ready to cook them. If you have dinner guests, this is one that is sure to impress!
You will simply be layering the ingredients into a stack. Then roll the parchment up around it and seal it. When ready, put it into the oven and let the magic happen.
I usually pair this with a simple brown or wild rice and a steamed vegetable to keep the whole entree waistline-friendly!
If you try our Mediterranean version of Fish en Papillote, please let me know what you think and how it turned out!