En papillote is an easy technique for baking fish. Simply choose your favorite fish, add a few ingredients, wrap it in foil or parchment, and bake — dinner’s done.
This French technique steams the fish, cooking it evenly and keeping it moist. In just five minutes, you can prep the fish with simple ingredients like lemon juice, olive oil, and sea salt. For variations, add fresh herbs, capers, orange slices, or fennel. See the notes below for more ideas.
Salmon
Lemon
Fresh thyme
Olive oil
Sea salt
Preheat the oven to 350° F.
Line a baking dish with tin foil or parchment paper.
Place the salmon in the foil or parchment paper
Layer slices of lemon and fresh thyme on top.
Lightly drizzle with olive oil. Salmon is a fatty fish, so adding too much oil will make this dish too heavy. You can also use a small amount of butter instead of olive oil.
Close the foil or parchment paper tightly and place the dish in the oven.
Bake until done, about 15-20 minutes for a pound of fish.
Serve the fish by carefully opening the parchment or foil, allowing the fish and its juices to spill into the baking dish. The juice is delicious over rice.
Try new combinations with your favorite ingredients:
Get creative with what you have on hand — and how you use your leftovers.
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