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Fish en Papillote (Steamed in Parchment)

Fish Steamed in Parchment

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Steamed anything always sounds like it’s going to be hella boring. Especially steamed vegetables because hi, you’re bland, go home. This would be the reason it took me so long to give this whole steaming fish thing a whirl, but now that I’m pescetarian, I have to be experimental and open-minded.

Let me tell you that this fish was the farthest thing from boring.

[optin-cat id=”4760″]

When reading up on steaming fish in parchment, I found that a lot of recipes over-complicated the process and instructed to cut the parchment into a heart shape before packing and folding. I skipped that step, and my fish steamed perfectly. It’s all in how you pack the fish. You’re steaming it, so of course you want to fold, pinch, and twist your parchment so that the steam doesn’t escape – but you don’t need to perform origami in order to succeed.

Keep it simple.

For each fillet (since you want to steam them individually), cut a length of parchment that is three times the size of the fish in width, and about 1/4 of the size of the fish in height. Don’t get your ruler out, it doesn’t have to be perfect. This is just to give you an idea of how to eyeball it.

When you place your fillet down onto the parchment, don’t center it. Favor one side by an inch or two.

Season your fillet, then add your extra goodies (for this recipe we have capers, tomato slices, lemon slices, and kalamata olives).

Fish Steamed in Parchment 2Drizzle with olive oil.

Fish Steamed in Parchment 3Time to wrap your dinner up like the little present it is!

Wrapping around the width, bring the shorter end of the parchment over the fillet and proceed to bring the longer end of the parchment over, tucking the end beneath the fillet. Slightly pinch the edges of the parchment and ensure that it’s secure beneath the fillet. Working with the top and bottom halves now, carefully pinch the open ends under, and roll the parchment up to the end of the fillet. This probably sounds confusing. I did take photos, but it was just me and the tripod so angles were limited.

Fish Steamed in Parchment step by stepHopefully you get the idea.

Bake in the oven for approx. 12 minutes. It really depends on the size of the fillet, and you have to be careful with your judgement because you can’t test the flakiness of your fillet due to it being wrapped up. I’ve read that it’s 10 minutes for a 3/4-inch-thick fillet or 12 minutes for a 1- to 1-1/4-inch-thick fillet. I baked mine for 12 minutes and it was perfect.

Fish Steamed in Parchment 7

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Fish en Papillote

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author Killing Thyme

Ingredients

  • 2 fillets of any white fish
  • 2 tablespoons of extra virgin olive oil
  • 1 small tomato sliced
  • Juice of 1 lemon
  • 1 lemon sliced
  • 2 tablespoons of capers
  • 1 cup of whole kalamata olive pitted

DRY RUB:

  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of ground sage
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground black pepper

MATERIALS:

  • Parchment paper

Instructions

  • Preheat oven to 400° F.
  • Mix all of the dry rub ingredients together in a bowl. Set aside.
  • Set out your parchment paper. For each fillet (since you want to steam them individually), cut a length of parchment that is three times the size of the fish in width, and about 1/4 of the size of the fish in height.
  • Position the parchment paper on a flat surface.
  • Pat the fillets with a paper towel and set them onto the parchment. When you place your fillet down onto the parchment, don't center it. Favor one side by an inch or two.
  • Divide the dry rub in half, one portion for each fillet.
  • Sprinkle the dry rub on the tops of each fillet; gently rub and press the seasoning into the fish.
  • Squeeze the juice of 1/2 a lemon onto each fish fillet. Discard any pits.
  • Divvy up the tomato slices, capers, olives, and lemon slices and place all of the ingredients on and around the fillet.
  • Drizzle with olive oil, approx. 1/2 - 1 tablespoon per fillet.
  • Wrapping around the width, bring the shorter end of the parchment over the fillet and proceed to bring the longer end of the parchment over, tucking the end beneath the fillet. Slightly pinch the edges of the parchment and ensure that it's secure beneath the fillet. Working with the top and bottom halves now, carefully pinch the open ends under, and roll the parchment up to the end of the fillet.
  • Place the wrapped fillets onto a baking sheet or into a cast iron skillet and bake for approx. 12 minutes.
  • When done, with oven mitts and a spatula, carefully transfer the hot parchment packets to plates.
  • Serve immediately and cut the parchment packets open with a knife. Eat from the packet!

3 Comments

  • […] Fish en Papillote (Steamed in Parchment) (Total time is 27 minutes): Steaming fish in parchment paper is a fantastic way to cook your fish. You can steam it alongside other tasty ingredients which allows for juices to run together and create a tasty little sauce. In this recipe, I season white fish with a flavorful homemade dry rub and package it with tomato slices, lemon slices, briny capers and big tangy kalamata olives. […]

    Reply
  • Farah
    July 21, 2016 at 11:42 am

    What a good presentation on this steam fish recipe. You have a very good post, im highly recommending them!

    Reply
  • […] GET THE RECIPE […]

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