This sauce is bright and great with white fish like in this Fish in Salsa Verde recipe. Cooking en papillote, or in a packet, is one of the best ways to cook fish without odor. It’s incredibly fast and easy, and works with most fish fillets. It’s also a great way to make a meal for one. It is traditional and healthiest to use parchment paper to make the packets, but I have used foil, as it is easier to handle, especially if you have neuropathy in your hands. If the foil bothers you, try lining the foil packets with parchment paper. Making the packets may seem tricky, but once you’ve got the hang of it, it’s easy. Watch the video so you can see! If at first you don’t succeed, then try again. Do not make your packets too small or tight; the fish and veggies will make steam as they cook, and need room to expand.
1. Preheat the oven to 400 degrees.
2. Diagonally slash the skin of each fish fillet three times. Set aside.
3. Tear off two squares of parchment paper or aluminum foil large enough to comfortably hold one fish fillet each. If lining the foil with parchment paper, make it the same size as the foil and lay it on the dull side of the foil.
4. Smear each foil/parchment square with 1 teaspoon of oil. Divide the salsa verde, and spoon over the center of the left side. Place the fish on top of the salsa and drizzle with half the lime juice.
5. Fold the foil in half over the fish and tightly roll the sides of the packet together to seal, starting from the fold, leaving a small gap open at the far side. The packet should have the look of a giant empanada. Lay the packets on a cookie sheet and bake in the oven for 10-15 minutes, depending on the thickness of the fish. Let them sit for a moment before opening.
6. Carefully open the packets — there will be steam! Serve with extra salsa verde and a wedge of lime.
Take a look at our Fish ‘En Papillotte’ video for a tutorial.
- 1 recipe Salsa Verde, some reserved for garnish
- 2 thick-cut fillets of white fish (6-ounces each), such as black cod, tilapia, halibut or sea bass
- 2 teaspoons olive oil
- 1 teaspoon lime juice
- Lime, for garnish
Ann's Tips and Tricks
If you are going through chemo, don’t add the extra uncooked Salsa Verde to your fish – add a little more to the Fish ‘En Papillote’.