Go Back
–+ servings

Fish En Papillote (3 DIFFERENT FLAVORS)

Kankana Saxena
Summer is about less time in the kitchen and more time enjoying outside. Summer is about fuss free meal and with that comes Fish En Papillote. Today I shared with you 3 different flavors, that you will love!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Baking and Roasting (Savory)
Cuisine French
Servings 3
Calories 876 kcal

Ingredients
 

for Miso Fish En Papillote

  • 1 fish fillet of your choice. I use TIlapia.
  • 2 tablepsoons miso paste
  • 1 tablepsoon mirin
  • 1 teaspoon soya sauce
  • 1 teaspoon sesame oil
  • 1 or 2 baby bok choy (sliced in half-length wise)
  • 15 to 16 green beans (trim the ends off)
  • 2 slices of lemon

for the Pesto Fish En Papillote

  • 1 fish fillet of your choice. I use TIlapia.
  • 7 to 8 cherry tomatoes (sliced in half)
  • 2 tablespoons pesto (check notes for recipe link)
  • Few slices of white onion
  • little oil to drizle on top
  • salt to taste
  • couple slices of lemon

for the Mustard Fish En Papillote

  • 1 fish fillet of your choice. I use TIlapia.
  • 1 tablespoon mustard sauce (any variety will work fine)
  • 4 to 5 cherry tomatoes (sliced in half)
  • 2 to 3 sweet peppers (thinly sliced)
  • few slices of white onion
  • couple slices of lemon

Instructions
 

  • For the miso marinate, in a bowl add the miso paste along with mirin, soya sauce and sesame oil. Give it a mix and then marinate the fish fillet with the marinade. Leave it aside for 15 minutes.
  • For the rest two fillet, marinate with salt and pepper and leave it aside for 15 minutes.
  • Preheat the oven to 385 F
  • Take three big parchment paper.
  • For the Fish En Papillote with Miso sauce, layer the green beans and the sliced bok choy. Drizzle little oil. Layer the marinated fish fillet on top, sprinkle a little salt and place two slices of lemon on top. Fold the parchment paper and pinch the edges to seal tight.
  • Take the second parchment paper for the Fish En Papillote with Pesto. Layer the sliced onion and place the fish fillet on top. Brush the pesto and then top it with the cherry tomatoes. Place two slices of lemon and fold the parchment paper and pinch the edges to seal tight.
  • For the Fish En Papillote with mustard, layer the sliced onion and place the fish fillet on top. Brush the mustard on the fish and then top it with the cherry tomatoes. Place two slices of lemon and fold the parchment paper and pinch the edges to seal tight.
  • Place the wrapped parchment paper in a cookie sheet and bake at preheated 385 F oven for 15 minutes.
  • Let it cool for a while and then open the parchment paper carefully as hot steam will come out.
  • Enjoy with your choice of sides.

Video

Notes

HOW TO MAKE HOMEMADE PESTO - Click here

Nutrition

Serving: 1gCalories: 876kcalCarbohydrates: 79gProtein: 101gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 253mgSodium: 1185mgFiber: 26gSugar: 40g
Keyword easy recipe, fish in parchment paper, main dish, seafood, summer meal