Poisson en Papillote (Fish Baked in Parchment Paper)

Poisson en papillote, or fish baked in parchment paper, is an easy, warm weather dinner that comes together in 30 minutes! My version is delicious and impressive, featuring moist halibut fillets topped with lemony corn and olive salsa served alongside tender, melt-in-your-mouth zucchini.

Have you ever tried baking fish in parchment paper? It's such a simple and tasty way to prepare fish, especially for a weeknight dinner! All you do is place the fillet on a sheet of parchment, add any aromatic ingredients you'd like, seal it up like a packet, and bake on a baking sheet.  

Each fillet steams in its own pouch, keeping it moist and tender. To keep things light and fresh, I'm cooking the fish with thinly sliced zucchini and a quick olive and corn salsa. For more summery fish dishes, try my seared tuna salad, salmon crudo, roasted branzino, or salmon pasta without cream.

Ingredient Notes

Halibut: Halibut has a firm, meaty texture that is an excellent option for baking. I'll often buy frozen wild halibut fillets, then thaw them the night before cooking. If using frozen fish, thoroughly pat it dry to remove excess moisture.

Lemon: I'm a huge fan of using the "pulp" of the lemon rather than just the juice. Here, we cook down chopped lemon with olives and corn to make a delicious "salsa"-like topping. To reduce any bitterness, I recommend removing the peel and pith of the lemon. 

TIP: I like to make a simmer pot with the leftover lemon rinds to reduce waste and make the house smell nice. In a small pot, add a few cups of water along with the lemon rinds and a splash of vanilla. Bring to a boil, then reduce to a simmer over very low heat for 30 - 60 minutes.

Corn: I call for ¼ cup of corn kernels, which I recognize is a relatively small amount, but you only need a little bit to balance the saltiness of the olives and the acidity of the lemon.

I often have frozen corn around, so it's easy to throw some in. However, if you're using fresh corn, it's about ½ of a cob; to minimize waste, you can just throw in all of the corn from a full cob.

Zucchini: I've made the recipe with both zucchini and green beans. The zucchini gets soft and tender, while the green beans stay crisp. You can choose what you'd like, depending on your desired texture!

For a full list of ingredients and their quantities, please refer to the recipe card.

How to Make Poisson en Papillote

Step 1 - Prep: Season the zucchini and fish with salt and pepper. Toss the zucchini with a drizzle of olive oil as well.

Step 2 - Start the salsa: Saute the garlic and chopped lemon for a couple of minutes until the lemon juice starts to evaporate.

Step 3 - Finish the salsa: Add the corn and olives, and saute for another couple of minutes to meld things together. Off the heat, stir in a pinch of red pepper flakes and honey, and season to taste.

Step 4 - Make the packet: Cut two sheets of parchment paper, each measuring 12 inches by 12 inches. Divide the zucchini evenly and arrange each half on the top third of the parchment sheet, leaving at least two inches of margin on the edges for sealing.

Place a fish fillet on top of the zucchini on each sheet, and spoon half of the salsa on top of the fish.

Step 5 - Seal: Fold the empty bottom part of the parchment paper over the fish to cover it. Starting at one edge, fold and crimp the edges tightly together to seal the packet, ensuring no gaps are left.

This will help to trap steam and cook the fish evenly. Transfer each packet to a baking tray.

Step 6 - Bake and serve: Bake for 8 - 12 minutes, or until the fish is cooked through. Depending on the thickness of the fish, the cooking time can vary.

Unseal each parchment packet, garnish with fresh herbs, and serve immediately.

Storage and Make-Ahead Instructions

Recipe FAQs