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Mediterranean Fish en Papillote {Fish Steamed in Parchment}

This Mediterranean Fish en Papillote is quite literally *packed* with flavor. Sealed up in parchment paper with briny olives and marinated artichokes, this cod is steamed to perfection.
Course Entree
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2
Author Dana Sandonato

Ingredients

  • 2 6 oz fillets of white fish skinless + boneless
  • 1 cup marinated artichokes
  • 1/2 cup kalamata olives
  • 2 teaspoons capers drained
  • A few slices of red onion
  • 2 tablespoons olive oil

Dry Rub

  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Materials

  • 2 sheets of parchment paper
  • If doing the folded-pouch method, egg wash for sealing parchment
  • If doing the tied-pouch method, Butcher's twine for tying the ends of the packets

Instructions

  • Preheat oven to 425 degrees F.

Parchment Packet Method #1: Folded Pouch.

  • Place each fish fillet on one side of each segment of parchment. Sprinkle each fillet with the dry rub. Use as much or as little as you prefer. You can store any leftovers for another time. I tend to sprinkle each fillet with 1 - 2 teaspoons of the seasoning.
  • Arrange the olives, artichokes, onions and capers over the fillets. Drizzle 1 tablespoon of olive oil over each fillet.
  • Brush the edges of each paper with the egg wash (optional) for a tighter seal. Fold the parchment paper over the fillet to close it in and press the edges down. Begin to tightly fold the open edge of the paper on one end and, inch by inch, continue to fold around the fillet. 

Parchment Packet Method #2: Tied Pouch.

  • Place each fish fillet in the center of each piece of parchment. Sprinkle each fillet with the dry rub. Use as much or as little as you prefer. I tend to sprinkle each fillet with 1 - 2 teaspoons of the seasoning.
  • Arrange the olives, artichokes, onions and capers over the fillets. Drizzle 1 tablespoon of olive oil over each fillet.
  • Fold one side of the parchment over the fillet; bring the other side over, completely covering the fillet, and one by one, twist the ends of the parchment paper and tie some Butcher's twine around them to secure. (See notes for link to my how-to post.)

To Bake.

  • Transfer the packets to a baking sheet and bake in the oven for 12 minutes, or until the fillets are opaque, flake easily, and reach an internal temperature of 145° F.
  • When done, remove from oven and transfer packets to plate. Allow people to open their own packets to experience the steam and aroma that emerges from the pouch.

Notes

How to cook fish in parchment paper: https://www.killingthyme.net/cooking-fish-101/how-to-cook-fish-in-parchment-paper/