Fish En Papillote Recipe

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Naomi Published: March 30, 2021 Modified: May 31, 2021

How To Make Fish En Papillote

Fish En Papillote sounds intimidating but this detailed recipe will teach you how to make this delicious dish so you can impress your loved ones.

Preparation: 7 minutes
Cooking: 23 minutes
Total: 30 minutes



For the Rice:

  • ¾cupbasmati rice
  • 1cupwater
  • 1tspsalt
  • 1bay leaf,optional
  • 1cinnamon stick,optional

For the Fish:

  • 2white fish fillets, cod, haddock etc.,from sustainable sources
  • ½cupcoriander stalk,finely chopped
  • cupred onion,finely chopped

For the Dressing:

  • ½cupcoriander,finely chopped
  • ½tspginger,grated
  • ½tspgarlic,minced
  • 2tbsplight soy sauce
  • 2tbspsesame oil
  • 1lime,juiced


  1. Preheat the oven to 400 degrees F. Add all the rice ingredients to a small saucepan.

  2. Bring to a boil, then turn down to a very low simmer before covering with a tight-fitting lid.

  3. Cook for 15 minutes. While the rice is simmering, prepare the fish.

  4. Take 2 large sheets of baking paper, about 8 to 12 inches. Fold in half and cut out a heart shape.

  5. Place a piece of fish on the 1 side of the heart, top with half of the coriander stalks and half of the red onions.

  6. Fold the paper in half and double-fold all round to seal in the fish, a bit like a pasty.

  7. Place on a baking tray and bake in the oven for 8 minutes. Once the fish is in the oven remove the rice from the heat and set aside for 5 minutes more.

  8. Meanwhile, prepare the dressing. Combine all the ingredients for the dressing, mix well.

  9. Serve with salads or seasonal vegetables.

  10. Enjoy!


  • Calories: 663.20kcal
  • Fat: 22.20g
  • Saturated Fat: 2.66g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 11.11g
  • Polyunsaturated Fat: 6.86g
  • Carbohydrates: 84.31g
  • Fiber: 19.66g
  • Sugar: 1.19g
  • Protein: 43.15g
  • Cholesterol: 104.22mg
  • Sodium: 1151.05mg
  • Calcium: 362.43mg
  • Potassium: 1249.43mg
  • Iron: 10.51mg
  • Vitamin A: 34.60µg
  • Vitamin C: 19.32mg
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