Fish en Papillote with Curry Vinaigrette

Name: Fish en Papillote with Curry Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 fillets white fish (such as cod or tilapia); 1 cup cherry tomatoes (halved); 1 medium zucchini (sliced); 1 small red onion (thinly sliced); 1 tablespoon olive oil; to taste salt and pepper; 3 tablespoons olive oil; 1 tablespoon white wine vinegar; 1 teaspoon curry powder; 1 teaspoon honey; 1 clove garlic (minced); to taste salt

30 min 4 servings Medium

All Recipes

Delicate fish baked in parchment with a zesty curry vinaigrette.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Medium

Fish en papillote is a classic French technique where fish is baked in a parchment paper pouch, allowing it to steam in its own juices. This method not only keeps the fish moist but also enhances its natural flavours. The addition of a curry vinaigrette brings a delightful twist, infusing the dish with a burst of aromatic spices. This recipe is perfect for a light and healthy meal that feels both elegant and effortless. The technique of cooking en papillote is not only visually impressive but also locks in nutrients and offers a healthy way to enjoy seafood.

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature before baking.

Prepare the vinaigrette

In a small bowl, whisk together olive oil, white wine vinegar, curry powder, honey, minced garlic, and a pinch of salt. Set aside.

Pro tip: For a smoother vinaigrette, use a blender.

Prepare parchment packets

Cut four large squares of parchment paper. Place a fish fillet in the centre of each square. Top with cherry tomatoes, zucchini slices, and red onion. Drizzle with olive oil and season with salt and pepper.

Pro tip: Ensure the parchment is large enough to fold over and seal.

Seal the papillotes

Fold the parchment over the fish and vegetables, and crimp the edges tightly to form a sealed packet.

Pro tip: Ensure the packets are well-sealed to trap steam inside.

Bake the fish

Place the papillotes on a baking sheet and bake in the preheated oven for 12-15 minutes. The fish should be opaque and flake easily with a fork.

Pro tip: For best results, use an instant-read thermometer to check if the fish has reached 145°F (63°C).

Serve

Carefully open the papillotes (watch out for steam) and drizzle each with curry vinaigrette before serving.

Pro tip: Serve directly from the parchment for a beautiful presentation.

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Tips & Tricks

Use fresh fish for the best flavour and texture.
Seal the parchment well to trap steam.
Preheat oven to ensure even cooking.
Prepare vinaigrette in advance to enhance flavours.

Frequently Asked Questions

What is fish en papillote?

Fish en papillote is a cooking method where fish is baked in parchment paper, allowing it to steam in its own juices.

What temperature should fish en papillote be cooked to?

Fish should be cooked to an internal temperature of 145°F (63°C) for safety.

Can I prepare fish en papillote in advance?

Yes, you can assemble the papillotes a few hours ahead and refrigerate until ready to bake.

What type of fish is best for en papillote?

White fish like cod, tilapia, or haddock work well for en papillote recipes.

How do you ensure the papillote is properly sealed?

Fold the parchment tightly and crimp the edges to prevent steam from escaping.

Serving Suggestions

Serve your fish en papillote straight from the oven for a dramatic presentation. Pair it with steamed rice or a simple salad to complement its flavours. This dish can be prepared ahead by assembling the papillotes and storing them in the fridge for up to a few hours before baking. Leftovers can be refrigerated and gently reheated in the oven, though the texture is best when served fresh. This meal is a delightful way to showcase fresh fish, perfect for both weeknight dinners and special occasions.