Recipe

En Papillote with Lemon Herb Butter

Delicate Delights: Lemon Herb En Papillote

4.7 out of 5

En Papillote is a classic French cooking technique that involves baking food in parchment paper, resulting in a tender and flavorful dish. This recipe takes it up a notch with a zesty lemon herb butter, infusing the ingredients with a burst of freshness.

Technique› En papillote

European cuisine› Western European cuisine› French cuisine

Preparation time

15 minutes

Cooking time

12-15 minutes

Total time

27-30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free, Low-carb, Keto-friendly, Dairy-free (if using dairy-free butter substitute)

Allergens

Fish, Dairy (if using butter)

Not suitable for

Vegan, Vegetarian, Paleo, Nut-free, Soy-free

Ingredients

4 skinless white fish fillets (such as cod or sole), 150g (5.3oz) each 4 skinless white fish fillets (such as cod or sole), 150g (5.3oz) each
2 tablespoons unsalted butter, softened 2 tablespoons unsalted butter, softened
2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
1 garlic clove, minced 1 garlic clove, minced
Salt and pepper, to taste Salt and pepper, to taste
4 slices of lemon 4 slices of lemon
4 sprigs of fresh dill 4 sprigs of fresh dill
4 sprigs of fresh parsley 4 sprigs of fresh parsley
Parchment paper Parchment paper

Nutrition

Calories: 250 kcal / 1046 KJ
Fat: 12g (Saturated Fat: 6g)
Carbohydrates: 2g (Sugars: 0g)
Protein: 32g
Fiber: 0g
Salt: 0.5g

Preparation

1.
Preheat the oven to 200°C (400°F).
2.
In a small bowl, combine the softened butter, lemon juice, chopped parsley, chopped dill, minced garlic, salt, and pepper. Mix well until all the ingredients are incorporated.
3.
Cut four large squares of parchment paper, approximately 30cm (12 inches) in length.
4.
Place a fish fillet in the center of each parchment paper square. Season the fish with salt and pepper.
5.
Spread a generous amount of the lemon herb butter over each fish fillet.
6.
Top each fillet with a slice of lemon, a sprig of dill, and a sprig of parsley.
7.
Fold the parchment paper over the fish, creating a half-moon shape. Starting at one end, fold and crimp the edges tightly to seal the packet.
8.
Place the parchment packets on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
9.
Carefully open the parchment packets, being cautious of the hot steam. Serve the fish directly in the parchment paper for an elegant presentation.

Treat your ingredients with care...

Fish — Choose fresh, high-quality fish fillets for the best results. Ensure they are skinless to prevent any unwanted flavors or textures in the dish.

Tips & Tricks

Experiment with different herbs and citrus flavors to customize the dish to your liking.
Make sure to tightly seal the parchment packets to trap the steam and flavors inside.
Serve the en papillote directly in the parchment paper for an impressive presentation.

Serving advice

Serve the en papillote as a complete meal with a side of steamed vegetables or a fresh salad. The parchment packets can be opened at the table for a dramatic reveal.

Presentation advice

For an elegant presentation, place the opened parchment packets on individual plates, allowing the aromatic steam to escape. Garnish with a sprig of fresh herbs and a lemon wedge.