Poisson en Papillote

SERVES 4 • PREP TIME: 15 MINUTES • COOK TIME: 10 TO 15MINUTES

Cooking en papillote (in parchment) is one of those techniques that sounds fancy but is actually foolproof. The paper packet creates a perfect little steam chamber, infusing the fish with whatever herbs and aromatics you tuck inside. My favorite part is bringing the puffed packets to the table, letting each person unwrap their own bundle of fragrant steam. I love adding odds and ends of vegetables to use up—thin ribbons of fennel, cherry tomatoes about to burst, the last few sprigs of herbs.

INGREDIENTS

• Handful of mixed vegetables, such as cherry tomatoes, sliced fennel, and zucchini ribbons

• One 6-ounce (170 g) salmon, snapper, or any whitefish fillet, such as cod

  Riviera: Recipes from the Coast of France and Italy – 101 Unfussy Mediterranean Dishes for Effortless Summer Entertaining Mélanie Masarin

• 2 thyme sprigs

• 1 rosemary sprig

• 1 bay leaf

• 1 tablespoon salted butter

• 1 tablespoon your best olive oil

• Splash of white wine (optional)

• 1 lemon

• Flaky salt and freshly ground black pepper to taste

• A scoop of miso paste, if using cod (optional)

DIRECTIONS

1. Preheat the oven to 425°F. Cut four 12 × 16-inch hearts from parchment paper and fold them in half lengthwise.

2. To make a packet, on one side of each heart, near the crease, arrange the vegetables. Place the fish on top, then the herbs, butter, olive oil, wine (if using), and the lemon. Season well with salt and pepper.

3. Fold the paper over the ingredients and crimp the edges tightly, starting from the pointed end and working your way up to create a sealed packet. Place the packet on a sheet pan. Repeat to make the other packets.

4. Bake 8 to 10 minutes for thin fillets, 12 to 15 minutes for thicker ones. The packets should puff up like balloons. If for whatever reason the steam escapes, the juices of the veggies will keep everything moist. Not to worry—this one truly is impossible to mess up.

5. Serve the papillotes directly on plates, letting each person open their own packet at the table. Part of the joy is that first waft of herb-scented steam. The fish will come out incredibly fragrant and tender, with yummy juices to be scooped up from the bottom of the papillote.

NOTE: The vegetables should be sliced very thin so they cook in the same time as the fish. The wine is lovely but not mandatory—it adds flavor to the steam that makes everything tender.

Recipe excerpt from RIVIERA Recipes from the Coast of France and Italy by Mélanie Masarin. Copyright © 2026 by Mélanie Masarin. Used with permission by William Morrow, an imprint of HarperCollins Publishers. All rights reserved.

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.