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Fish en Papillote with Tomatoes, Corn, and Asparagus

By May 7, 2021No Comments
fish en papillote
fish en papillote

Fish en Papillote with Tomatoes, Corn, and Asparagus

Amanda Haas
Cooking fish in parchment packets seals in moisture while creating a beautiful presentation with loads of flavor. Learn this technique and use it over and over again with any type of fish and your favorite seasonal vegetables.
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 people


  • Four 4-oz fish fillets, such as halibut, salmon, or snapper, pin bones removed
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil for drizzling
  • 2 lemons, preferably Meyer, ends trimmed, cut into 12 slices about 1/8 in. thick
  • Kernels from 2 ears of corn
  • 16 asparagus spears, bottoms trimmed, sliced on the bias into 1/2-in pieces
  • 1 cup cherry tomatoes (optional if nightshade sensitive)
  • 2 Tbsp finely chopped assorted herbs, such as basil, chives, parsley, tarragon, and dill


  • Preheat the oven to 400°F. Cut four pieces of parchment paper each 18 in. long
  • Place a fish fillet on the center of a piece of parchment. Season with a small pinch each of salt and pepper, then drizzle with olive oil.
  • Place three lemon slices on each fillet, overlapping them slightly to cover the fish. Sprinkle one-fourth each of the corn, asparagus, tomatoes (if using) evenly around the fish, then drizzle with a little olive oil and season again with a small pinch each of salt and pepper.
  • Bring the long sides of the paper together, and fold the top edges down together to create a 1-in seal, then continue to fold down tightly over the fish and vegetables. Twist the open ends of the parchment in opposite directions to prevent steam from escaping.
  • Repeat the process with the remaining ingredients and parchment. Place the packets on a baking sheet. (If not baking immediately, refrigerate for up to 4 hours.)
  • Bake until the packets are lightly browned and have puffed up, about 15 minutes. Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors, cut an X into the center of each packet and carefully pull back the parchment and sprinkle with herbs. Serve immediately.
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