Poisson en Papillote (Fish Baked in Parchment with Leeks and Lemon)
Why this recipe works
- Gentle steam cooking: Sealing the fish in parchment traps steam from the wine, vegetables and lemon, helping the fillets cook evenly without drying out.
- Bright, buttery balance: Lemon and dry white wine cut through the richness of the butter, keeping the finished juices light and fresh.
- Fast weeknight method: Thinly sliced leeks and delicate white fish cook in the same short oven time, making the dish ready in under 30 minutes.
Get the most out of this recipe
Timing notes
- Serve straight after baking: The parcels are best opened soon after their short rest, while the fish is moist and the buttery cooking juices are still hot.
- Rest briefly before opening: A short rest lets the steam settle slightly, making the parcels safer to open while keeping the fish tender.
Texture tips
- Slice the leek finely: Thin leek slices soften within the fish’s short baking time; thicker pieces may remain too firm.
- Check for just-cooked fish: The fish should be opaque and flake easily. Leaving it in the oven too long can make lean white fish dry.
Ingredient swaps
- Without white wine: Use water instead of wine for an alcohol-free version; the lemon, dill and butter will still flavour the steam.
- Change the herb: Fresh parsley can replace dill for a cleaner, less aniseed-like herb note.
- Make it dairy-free: Use olive oil instead of butter for a lighter parcel with no dairy.
Authenticity notes
- En papillote method: Baking en papillote is a classic French technique where food cooks inside a sealed paper parcel, concentrating aroma and moisture.
- Simple home-style serving: The parchment parcel acts as both cooking vessel and presentation, so the fish can be served with its own juices spooned over the top.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Trim and wash the leek well, then slice it thinly; halve the cherry tomatoes. Finely grate a little lemon zest, then cut the lemon into thin slices.
- Tear off two large sheets of parchment and set them on a baking tray. Divide the leek between the centres, drizzle with the olive oil, then top with the tomatoes. Lay a fish fillet on each pile and scatter over the dill and a pinch of lemon zest.
- Pour the white wine evenly over the fish, then top each parcel with a few lemon slices. Dot with the butter. Fold the parchment over and crimp the edges tightly to seal.
- Bake for 10 to 12 minutes, until the parcels are puffed and the fish is opaque and flakes easily. Rest for 2 minutes. Open carefully at the table to avoid the steam, then spoon the buttery juices over the fish.
Recipe notes
Tips
- Slice the leek thinly so it turns tender in the short baking time; thicker pieces can stay a little crunchy.
- Open the parcels away from your face as the steam is very hot.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the fish is cooked until fully opaque and flakes easily all the way through.
Substitutions
- Replace the white wine with the same amount of water for an alcohol-free version.
- Replace fresh dill with fresh parsley for a different herb note.
- Replace unsalted butter with olive oil for a lighter finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container. Reheat gently in a 180°C (355°F) oven until piping hot, or flake the fish into a salad and use cold.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Fish Milk
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