Try this easy technique for cooking fish and vegetables in less than 30 minutes! It might just become your favorite new way of cooking fish. The fish comes out moist, flavourful and scrumptious.
En papillote translates to “in paper” in French, therefore our fish is going to be cooked in a parchment paper packet, steaming in its own juices, creating a soft, perfectly cooked fish. The garlic-parsley butter melts into the fish and vegetables, delivering a wonderful flavour. This is a great way of cooking if you have guests over. Simply make your fish packets a few hours ahead, cook, and serve right from the packet. Then, discard the packet and you’re clean-up is mostly done!
Ingredients
Notes on Ingredients and Substitutions
Trout: I used rainbow trout, but you can use other small whole fish such as sea bream, sea bass, mackerel, or small snapper. Fillets work well too, but you will need to half the cooking time.
Vegetables: Use whatever vegetables you have on hand. Bell peppers, zucchini, and celery are great additions. I used carrots and celery root, and julienned them using a mandolin, but you can easily cut them by hand.
Butter: Salted or unsalted good quality butter.
Garlic: Garlic and fish work so well together. If you can’t eat garlic, replace it with green onion or just leave it out.
Parsley: I used flat parsley, but coriander or even dill would work wonderfully.
Lemon: Sliced lemon gives the fish a fresh and tangy note, plus it looks appealing.
How to make Trout en Papillote with Garlic-Parsley Butter
Make the parchment packet: there are a few methods to make a steaming packet, the key is to tightly fold the paper so the steam can’t escape while cooking.
-Cut a rectangular 20 x 15 inch (50 x 38 cm) sheet of parchment paper, or large enough to enclose fish.
-Fold the sheet in half and cut the corners to achieve a half-heart shape (this will make it easier to fold), or just leave it as it is, especially if you have a bigger fish.
– Place ingredients on one side of the paper, close, and make small, tight overlapping folds along the filling. If you need to, you can secure the fold with a wooden clip. (pic. 5,6,7)
Prep the veggies: place sliced veggies on the center of half of the parchment paper, season. (pic.1)
Make the garlic- parsley butter: process all ingredients in a food processor. If you don’t have a food processor, simply mince garlic, finely chop parsley and combine with room-temperature butter. (pic.2,3)
Prep the fish: rinse the trout under cold water, pat dry and season the cavity with salt and pepper. Slather the cavity with the garlic-parsley butter and add a few slices of lemon. Place the fish on top of the veggies and close the packet. (pic.4)
Oven bake: Bake for about 20-25 minutes at 400 F /200 C (until de fish is firm to the touch, then allow 5 minutes to rest before opening the packet. (pic.7)
Serve: Either transfer the whole packet onto a dish and serve, or remove the fish, vegetables, and juices from the packet and transfer them onto a plate and serve. (pic. 8)
How to Serve and Store
Although this is a complete meal, you could serve it with a parsley-lemon rice, quinoa or a creamy polenta.
Frequently Asked Questions and Tips
How do I choose whole fish? Regardless of what whole fish you choose, look for fresh fish, with clear eyes, bright red gills, and a pleasant sea smell. You don’t want your fish smelling too fishy.
How do I choose the right size of fish for cooking “en papillote”? Choose small to medium-sized fish that fits on a large plate, around 8 oz (230 grams) each.
Trout en Papillote with Garlic-Parsley Butter
Course: MainCuisine: FrenchDifficulty: Easy2
servings15
minutes25
minutesTry this easy cooking technique to make whole baked trout with garlic-parsley butter. The fish cooks in it’s own juices and the garlic-parsley butter melts into the fish and vegetables, delivering a delicious flavour.
Ingredients
2 whole trouts – about 8-10 oz each (230g-285g)
1 large carrot, julienne sliced
1/2 celeriac (celery root)
- For the Garlic-Parsley Butter:
6 tablespoons unsalted butter (85g)
1 small bunch parsley
1-2 garlic cloves
1/4 teaspoon salt
- Seasonings
salt/pepper to taste
1 lemon, sliced
- Parchment Paper
about 20×15 inches (50x38cm)
Directions
- Preheat oven to 400 F/ 200 C
- Make parchment pouches: Cut two rectangular-shaped sheets, large enough to enclose fish, about 20×15 inches (50x38cm). Fold each sheet in half and cut the corners to achieve a half-heart shape, or leave it as it is if your fish is large.
- Preparation of vegetables: Wash and peel carrots. Cut carrots and celery root either by hand or with a mandolin. Season with salt and pepper and place vegetables on one half of the parchment paper.
- Make garlic-parsley butter: In a food processor, add parsley, garlic, butter, and salt (if using salted butter, omit the salt). Process until all ingredients are well mixed.
- Prepare the fish: rinse the trout under cold water, pat dry and season the cavity with salt and pepper. Slather the cavity with the garlic-parsley butter and add a few slices of lemon. Place the fish on top of the veggies.
- Seal the steaming packet: To seal the packet, fold the other half of the paper over the fish and align the edges, then start making small overlapping folds, going around the fish. Make sure the folds are tight, so the steam doesn’t escape while baking. (you could use a wooden clip to secure your fold)
- Bake and serve: Place the fish packets on a baking tray and bake at 400 F/200 C for about 20-25 minutes. Make sure your oven is well-preheated. Once cooked, remove from oven and allow fish to rest for 5 minutes before serving. To serve, cut the center of the packet to reveal the fish and fold back the edges. Place the packet onto a plate and serve, or remove the contents(including juices) onto a serving plate and serve.
