En papillote is a simple and versatile technique for baking fish. Whether you're using salmon, sea bass, whitefish, or another variety, just add a few ingredients, wrap the fish in foil or parchment, and bake — dinner’s nearly done.
This French method steams the fish, cooking it evenly while keeping it moist. In just five minutes, you can prep your fish with simple ingredients like lemons, olives, herbs, capers, olive oil — anything you like. You'll find more easy ideas after the recipe.
Whitefish
Basil
Lemon
Butter
Olive oil
Sea salt & freshly ground pepper
Preheat the oven to 350° F.
Line a baking dish with foil or parchment paper.
Place the whitefish in the foil or parchment paper.
Lightly drizzle with olive oil or butter — or both!
Add lemon slices and basil — or herb of your choice.
Close the foil or parchment paper tightly and place the dish in the oven.
Bake at 350° F 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.
You can't really go wrong with the combination you choose. Tomato, olives, lemon, and rosemary was divine!
You can also have fun with the leftovers — like making fish cakes. They're just like crab cakes with whitefish.
