How to Bake Fish in Parchment Paper
Baking fish in parchment paper is a healthy way to gently steam the fish
Wrapping fish in parchment paper and baking it is a technique known as fish en papillote. The parchment paper forms a barrier around the fish and traps the heat inside the packet, which gently steams the fish. This is a healthy way to cook fish because it requires little fat and it is hands-off. Fish is delicate and ends up rubbery and flavorless if not cooked properly. With this technique, you let the steam do all the work and add moisture to the fish so it doesn't dry out.
Things You'll Need
Fresh herbs (your preferred type, such as parsley or thyme)
One citrus juice (such as lemon or orange)
1 Tbsp. butter
1. Preheat your oven to 400 degrees Fahrenheit. Cut parchment paper into a 15-inch-by-15-inch piece for each fish fillet. Position each fish fillet in the center of the parchment paper square.
2. Sprinkle each fish fillet with salt and pepper to taste, as well as any fresh herbs you want to use. Squeeze enough citrus juice onto each fish fillet to just lightly cover the top.
3. Add 1 Tbsp. of butter to the top of each fish fillet. Don't spread the butter, as it will melt and evenly distribute on its own once it's in the oven. Take the edges of the parchment paper and fold them over so they meet in the middle.
4. Grab each end of the packet and fold it over tightly. Pinch the folded edges down and roll them toward the center just until they are secure enough to stay closed on their own.
5. Transfer each parchment packet onto a baking sheet. Bake the fish packets at 400 degrees Fahrenheit for 12 to 17 minutes or until the parchment paper is puffy and very lightly browned. Slice into the top of each packet just before serving and eat directly from the packet or transfer the fish to a plate.
Tips & Warnings
Add vegetables such as asparagus, peas or carrots on top of the fish before you wrap up the parchment paper for a complete meal in the packet.
Leave out the butter if you want to reduce calories. The taste will be less rich, but the overall texture won't be affected.
Keep your face pointed away from the parchment packets when you cut them open to prevent being burned from the hot steam escaping.
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