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Meaning “enveloped in paper,” en papillote is a method of cooking where food is covered in parchment paper before being cooked in an oven. This recipe will give you the basics for cooking fish in parchment paper, but our favorite filet to prepare this way is juicy salmon.MORE+LESS-
small red onion, sliced
teaspoon garlic powder or 1 minced garlic clove
bell pepper, red or green
plum tomato (oval), sliced
Parchment paper (without wax)
Olive oil or butter, to grease the paper
Preheat oven to 350º. Season the salmon with salt, pepper, paprika and garlic. Using a cooking brush, dress four pieces of parchment paper with a little olive oil or melted butter.
Place the salmon over the paper, then cover with the red onions, bell pepper, tomato, lemon, rosemary and dill.
Close the paper over the ingredients to form an ‘envelope’ or small package, with the corners well sealed. This will prevent the juices from leaking out. Place the closed package in a baking sheet and cook for 20 minutes.
- You can also add thinly-sliced potatoes, mushrooms, black olives, shrimp or seafood to the recipe as you prefer.
- The fresh dill can be substituted for basil or thyme.
- This recipe can also be adapted to be a foil packet recipe. Simply swap the parchment paper for aluminum foil, being sure to leave enough room in the packet for steam to build.
More About This Recipe
- The French papillote technique simply requires that all the ingredients be wrapped together in parchment paper and cooked in medium-high heat. This method is an easy way to cook food; the ingredients cook in their own juices, better preserving their taste and aroma. This technique is recommended for fish, white meat or vegetables.
- 1 small zucchini, halved lengthwise and thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon butter, cut into pieces
- 1/4 teaspoon dried dill weed
- 1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
- coarse salt and ground pepper
- 1 skinless salmon fillet (6 to 8 ounces)
Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it open, and lay it flat.
On one side of crease, mound zucchini top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top drizzle with lemon juice, and season with salt and pepper.
To close, fold parchment over salmon make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).
Cut into the shape of a heart (aww how cute). Tear off a large piece of parchment from the roll, fold it in half, then cut a half heart shape like you would in elementary school. Add the filling on one side of the folded heart, then fold the paper over and tightly crimp the edges, they should look like paper empanadas.
Sunday is our market day in Los Angeles, and the inspiration for this Mediterranean salmon baked in parchment recipe. Strolling to the farmers market on Sundays is my incentive to wake up a littler earlier in anticipation of what the week’s harvest will bring. Right now, summer is swinging into high gear and all the farmers tents are stocked with plenty of squash, heirloom tomatoes, stone fruits, and eggplants are just beginning to arrive. It’s my favorite time of year with so much available.
Additionally, we’re lucky to have a spectacular fish monger there every week. I love visiting West Coast Seafood to pick up something fresh and delicious to have for dinner on Sunday nights. It can range from black cod, to sea trout, to king salmon, whole branzino, and barbounia.
En papillote is easier than you think
I’m using this Sunday inspiration for this classic en papillote recipe. And if that sounds fancy, it’s really not. It just means cooked in a paper wrapper. I’m using unbleached parchment paper for the wrapping. And I’m making a relish/sauce with classic Greek ingredients like tomatoes, capers, olives, fennel, lemon, and garlic. Cooking everything together in the packet lets all those beautiful flavors combine into a flavorful cohesive dish. It’s a recipe that I love making my Los Angeles personal chef clients, either for weekly meal prep, or more formal dinner party catering.
Variations on the recipe
For this recipe, I’m using salmon since it’s easy to find pretty much anywhere. Additionally, the recipe will work with many different kinds of fish. Try it with halibut, sea trout, Arctic char, and even sea bass. In Opa! The Healthy Greek Cookbook, I have a similar recipe using halibut. Just adjust your cooking time for how thick your fish fillets are.
Mediterranean Salmon Baked in Parchment step-by-step
How to Salmon Baked in Parchment by xtinaxenos on Jumprope.
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What&rsquos your favorite way to eat salmon?
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