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Fish Puttanesca en Papillote

Fish en Papillote, or fish wrapped in parchment paper parcels, is the perfect easy weeknight meal. Weeknight meals get a bad rep for being dull or boring, but this Fish Puttanesca en Papillote dish defies that misconception. I love how this dish comes together with little to no effort, is super healthy, and remains perfectly tasty. Cooking the fish with all of the ingredients bundled up in the little parchment paper packages allows for the flavors to really mend and come together for a fantastic weeknight meal.

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– making it the perfect go-to. The sauce goes great on practically anything, which is why I opted for a Fish Puttanesca en Papillote!

Fish Puttanesca en Papillote

Fish Puttanesca en Papillote

Fish Puttanesca en Papillote
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 (6-8 oz) filets white flakey fish (petrol sole, tilapia or halibut work best)
  2. 8 oz haricot verts
  3. 2 cloves garlic, minced
  4. 2 tablespoons extra virgin olive oil
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon black pepper
  7. 4 tablespoons store bought marinara (I like Rao's)
  8. 1 lemon
  9. 2 teaspoons capers, drained
  10. 2 tablespoons kalamata olives, halved
  11. 1 heaping teaspoon fresh oregano leaves
  12. 1/4 teaspoon crushed red pepper flakes (optional)
  13. 2 tablespoons fresh basil, cut into thin ribbons
Instructions
  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with two 14-inch sheets of parchment paper.
  3. Evenly divide the haricot verts among the two pieces of parchment paper. Placing the ingredients in the center of the parchment. Place the fish on top of the haricot verts. Top with minced garlic, olive oil, salt, pepper and marinara sauce. Slice half the lemon in two 4 thin slices and lay 2 slices of lemon on top of each filet (Reserve the other half for serving) Evenly distribute the capers and kalamata olives. Garnish with oregano and crushed red pepper flakes, if using.
  4. Fold both ends of the parchment paper over the fish, making a long rectangle. Then, grab the open ends and roll towards the fish, so that no liquids can escape and creating a package.
  5. Transfer the baking sheet to the preheated oven and bake until fish is cooked through and flakes easily with a fork. Cook time will depend on how thick your white fish is--Tilapia and Petrol Sole will take 15-18 minutes. Halibut will take closer to 20-22 minutes.
  6. Garnish with freshly chopped basil and a squeeze of lemon juice.
  7. Serve and enjoy!
The Defined Dish https://thedefineddish.com/

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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7 Comments

  1. 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!

    Reply

  2. 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!

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  3. 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.

    Reply