En papillote (literally “in parchment”) is a classic technique in which fish and other ingredients are steamed in the oven inside a parchment packet. Though the method originated in France, it can be used to highlight the flavors of just about any cuisine.
Below you’ll find two recipes inspired by Mexican and Thai cooking. Try these, then experiment to find combinations you love. Swap in new types of fish, vegetables, and more. (Just make sure your fish fillets are thin and of a similar thickness, and when adding heartier vegetables like fennel, make sure they’re thinly sliced, so they cook quickly and evenly.)
Finally, when it comes time to make your packet, follow our helpful guide.
Mexican Snapper En Papillote With Zucchini, Cilantro & Lime
Serves: 4 Cook Time: 35-45 Minutes
Ingredients:
2 garlic cloves, minced
¾ cup white rice
4 sheets parchment paper, 15” x 15”
4 skin-on snapper fillets, approx. 5 ounces each
2 medium zucchini (approx. 8 ounces each), thinly sliced into rounds
8 sprigs oregano
½ cup orange juice
4 Tbsp butter, cut into 4 equal-sized pieces
½ bunch cilantro (approx. 2 grams), leaves and stems roughly chopped
1 lime, quartered
Instructions:
Preheat the oven to 400°F. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the rice, a big pinch of salt and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook until the water has been absorbed and the rice is tender, about 12 to 14 minutes. Remove from heat and fluff the cooked rice with a fork.
Lay the sheets of parchment paper on a clean, dry work surface. Pat the snapper dry with paper towels; season with salt and pepper on both sides. Evenly divide the cooked rice and zucchini among the sheets, arranging in the center of 1 side. Top with the oregano sprigs, then drizzle with the orange juice and 1 teaspoon of olive oil. Top with the seasoned fillets and butter. Follow our guide at the top to fold your packets.
Place the packets on a sheet pan and bake 10 to 12 minutes, or until the packets have puffed up and the snapper is cooked through. Remove from the oven and divide among 4 dishes. Carefully open the packets, letting any steam escape. Discard the oregano sprigs. Garnish with the cilantro and a drizzle of olive oil. Serve with the lime wedges on the side.
Thai Sea Bass En Papillote With Red Curry Rice & Coconut Milk
Serves: 4 Cook Time: 35-45 Minutes
Ingredients:
¾ cup jasmine rice
2 teaspoons red curry paste
4 sheets parchment paper, 15” x 15”
4 skin-on seabass fillets, approx. 5 ounces each
2 cups spinach
½ cup coconut milk
4 Tbsp butter, cut into 4 equal-sized pieces
½ bunch cilantro (approx. 2 grams), leaves and stems roughly chopped
1 lime, quartered
Instructions:
Preheat the oven to 400°F. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the curry paste; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the rice, a big pinch of salt and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook until the water has been absorbed and the rice is tender, about 12 to 14 minutes. Remove from heat and fluff the cooked rice with a fork.
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.
Lay the sheets of parchment paper on a clean, dry work surface. Pat the sea bass dry with paper towels; season with salt and pepper on both sides. Evenly divide the cooked rice and cooked spinach among the sheets, arranging in the center of 1 side, then drizzle with the coconut milk and 1 teaspoon of olive oil. Top with the seasoned sea bass and butter. Follow our guide at the top to fold your packets.
Place the packets on a sheet pan and bake 10 to 12 minutes, or until the packets have puffed up and the sea bass is cooked through. Remove from the oven and divide among 4 dishes. Carefully open the packets, letting any steam escape. Garnish with the cilantro and a drizzle of olive oil. Serve with the lime wedges on the side.
