Infused with ginger and garlic, this delicious fish dinner cooks everything (including healthy vegetables) in the oven in parchment paper packets for an impressive presentation and easy cleanup.
- Prep Time:
20 mins - Cook Time:
20 mins - Total Time:
40 mins
Honestly, cooking fish en papillote (aka cooking fish in parchment) is the perfect union of healthy cooking, lazy cooking, clean-out the fridge cooking, and almost-foolproof cooking. I don’t know why it doesn’t happen more often. The packets not only keep the fish moist and tender, they also keep the fish from overcooking.
How to cook fish en papillote
The key elements of cooking in parchment are a protein, some aromatics, and a small amount of liquid to create steam inside the packet. In this recipe, we’re using cod fillets, some thinly sliced ginger and garlic, and a bit of white wine as the foundation of flavor. The addition of green beans, carrots, and cherry tomatoes allows us to cook a complete meal all at once. However, you could just as easily use zucchini, asparagus, summer squash, or sugar snap peas. The key is to choose and prep vegetables that will cook in the same amount of time as the fish.
How to fold parchment packets for baking
The packets may look complicated to make but folding them is easier than it looks. You’re basically making a series of small, overlapping folds which come together to seal the edges of the parchment paper.
Once you’ve got the fish, veggies, and aromatics layered on one side of the parchment paper, fold the empty parchment half over the top of the fish and vegetables. Then start folding up the packet.
Start by folding a short edge in about 1/2 inch (I start at the bottom). Be sure to grab both the top and bottom layer of the parchment packet. Crease well-this helps the fold stay in place. Next, make another fold about an inch away from the center crease, angling the fold slightly. Crease. Repeat the folding at a slight angle and creasing around the three open edges of the packet. When you get to the end, the packet should hold itself closed. If not, you can secure the last fold with a small metal binder clip or paper clip – just be sure it’s all metal. You don’t want anything that could melt in the oven.
Ginger-Garlic Fish en Papillote
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Baking
- Cuisine: American
Description
Infused with ginger and garlic, this delicious fish dinner cooks everything (including healthy vegetables) in the oven in parchment paper packets for an impressive presentation and easy cleanup.
Ingredients
- 4 (4 to 6 ounce) cod fillets (or other firm mild white fish such as halibut or sea bass)
- Kosher salt
- Freshly ground black pepper
- 4 ounces French green beans (also called haricots verts)
- 1 large carrot, peeled and julienned
- 3 to 4-inch knob ginger, peeled and thinly julienned
- 4 cloves garlic, peeled and thinly sliced
- 6 ounces cherry tomatoes, cut in half
- 8 teaspoons olive oil
- 4 small sprigs of fresh thyme
- 1/4 cup white wine
- lemon wedges, for serving
Instructions
- Prep oven and parchment. Heat oven to 400 degrees F. Tear 4 sheets of parchment paper, approximately 12×16 inches each. Fold each sheet of parchment in half widthwise, crease, and unfold. Set aside.
- Prep fish. Season cod fillets on both sides with salt and pepper. Set aside.
- Assemble packet. Working with one piece of parchment at a time, place a fourth of the green beans and a fourth of the julienned carrots on one side of the creased line down the middle of the parchment. Season with salt and pepper. Place one cod fillet on top. Sprinkle fillet with a fourth of the ginger and a fourth of the garlic. Add a fourth of the tomatoes on and around the fish. Drizzle with 2 teaspoons of olive oil and top with a sprig of thyme.
- Fold and seal packet. Pour about 1 tablespoon of white wine on top, then fold the empty parchment half over the top of the fish and vegetables. Starting on a short side—grab both layers of the parchment paper and fold in towards the center about 1/2-inch. Crease to create a nice crisp fold. Then continue folding and creasing in small, overlapping triangles all around until you reach the other short side (see photos in post for guidance). Secure last fold with a metal paper clip or binder clip if the last fold isn’t staying closed.
- Repeat. Repeat steps 3 and 4 with remaining pieces of parchment paper and packet ingredients.
- Cook the salmon. Place the sealed parchment packets on a rimmed baking sheet, then cook for 12-15 minutes, or until the salmon is cooked through (internal temperature of between 125-130 degrees F).
- Serve. Using a large spatula, carefully transfer the packets to dinner plates. Snip the packets open with some kitchen shears (be careful of the hot steam), squeeze some fresh lemon juice on top if desired and serve.
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