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Fish en Papillote, or fish wrapped in parchment paper parcels, is the perfect easy weeknight meal. I love how this dish comes together with little to no effort, is super healthy, and has so much flavor. Cooking the fish with all of the ingredients bundled up in the little parchment paper packages ensures that it stays tender and that the flavors can meld together.
If you aren’t familiar with Puttanesca, it’s one of my absolutely favorite pasta sauces. Filled with tomatoes, capers, and olives, it’s easy to make and uses ingredients you likely already have in your pantry. For a lighter weeknight dinner, I like to make a quick puttanesca (starting with store-bought marinara sauce) and serve it over flaky white fish fillets.
ingredients:
- Haricot Verts
- White Flaky Fish Fillets
- Extra Virgin Olive Oil
- Garlic Cloves
- Kosher Salt
- Freshly Ground Black Pepper
- Store-Bought Marinara Sauce
- Lemon
- Capers
- Kalamata olives
- Fresh Oregano
- Crushed Red Pepper Flakes
- Fresh Basil
step-by-step:
step one: preheat the oven and prep the baking sheet
Preheat the oven to 400℉. Line a baking sheet with two 14-inch sheets of parchment paper.
step two: prep the fish
Evenly divide the haricot verts between the two pieces of parchment paper. Place the fish on top of the haricot verts, followed by the olive oil, garlic, salt, pepper, and marinara sauce. Thinly slice half of the lemon and lay 2 slices of lemon on top of each filet. Evenly distribute the capers and kalamata olives. Garnish with oregano and crushed red pepper flakes, if using.
step three: make the parchment packets
Fold both ends of the parchment paper over the fish, making a long rectangle. Roll the open ends towards the fish so that no liquids can escape.
step four: bake the fish
Transfer to the oven and bake until the fish is cooked through and flakes easily with a fork, 15 to 20 minutes.
step five: garnish and serve
Garnish with freshly chopped basil and a squeeze of lemon juice.
recipe faqs:
Go for it! I like store-bought for convenience, but if you have a recipe that you’re super proud of (or just a batch in the freezer), use it up!
It’s perfectly nourishing on its own, but if you want a heartier meal, feel free to pair it with some crusty bread, cooked rice, or a simple pasta.
If you’re looking for a flavor-packed, feel-good dinner, I hope you love this Fish Puttanesca en Papillote. Let me know what you think of this recipe in the comments below.
looking for more easy fish recipes? try these!
Spanish-Inspired Simmered White Fish with Chickpeas
Roast Fish with White Beans and Calabrian Chiles
Fish Puttanesca en Papillote
Ingredients
- 8 ounces haricot verts
- 2 (6-8 ounce) filets white flaky fish, such as petrale sole, tilapia or halibut
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons store-bought marinara sauce, such as Rao’s
- 1 lemon
- 2 teaspoons capers, drained
- 2 tablespoons kalamata olives, halved
- 1 heaping teaspoon fresh oregano leaves
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh basil, cut into thin ribbons
Instructions
- Preheat the oven to 400℉. Line a baking sheet with two 14-inch sheets of parchment paper.
- Evenly divide the haricot verts between the two pieces of parchment paper. Place the fish on top of the haricot verts, followed by the olive oil, garlic, salt, pepper, and marinara sauce. Thinly slice half of the lemon and lay 2 slices of lemon on top of each filet. Evenly distribute the capers and kalamata olives. Garnish with oregano and crushed red pepper flakes, if using.
- Fold both ends of the parchment paper over the fish, making a long rectangle. Roll the open ends towards the fish so that no liquids can escape.
- Transfer to the oven and bake until the fish is cooked through and flakes easily with a fork, 15 to 20 minutes.
- Garnish with freshly chopped basil and a squeeze of lemon juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I use chicken instead?
I have not personally tried this with chicken, but I do think people have done this in other recipes! A chicken breast would take about 20 or so minutes, but be sure to check the internal temperature before serving.
So so so delicious. This is normally a dish I would NOT make my family, because it is something I’m not used to eating. I made it for my pescatarian in laws and made some for our family too- and I am SO happy I did! It is beyond easy and straight up flavor and deliciousness. I’m kicking myself for not trying sooner! We used frozen Barramundi (for my Aussie fam) from Costco and it was beautiful. Thank you for sharing!
I tried with green beans- the beans weren’t cooked by the time my mahi mahi was. The flavor was fabulous and easy to clean up!
I made this foe about the 100th time tonight. Such an easy, but delicious recipe. I share it with all my fish eating friends and family.
So good, even works with Chilean Sea Bass. Had it tonight, delicious and easy meal.
yummm!
This was delicious and a hit with the whole family!