Fish in foil packets

Here is my recipe for fish en papillote—delicious and very easy to make. Wrapped in parchment paper, the fish cooks gently in the steam from the vegetables and herbs that accompany it. This keeps it perfectly tender, without ever drying out, while allowing it to absorb the flavors of the other ingredients in the parcel.

Here, I’ve created a Mediterranean-inspired dish featuring cod and summer vegetables like zucchini, bell peppers, and tomatoes. But the en papillote technique allows for endless combinations: it adapts to every season and every craving.

In the fall, try a richer version with a fillet of hake or monkfish, accompanied by fresh grapes, a splash of white wine, and a spoonful of crème fraîche. In the winter, dare to pair trout with fennel, carrots, orange zest, and a few mild spices. In spring, highlight the freshness of green asparagus, peas, or fava beans, paired with a fillet of sea bass or salmon.

These fish en papillote are also a fun and family-friendly way to introduce your children to new vegetables or fish: they’ll enjoy opening them themselves at the table and discovering the flavorful treasures inside 😋

I recommend serving this fish en papillote with rice, quinoa, or even a few steamed potatoes for a healthy, original, and complete meal.