Ina Garten Fish in Parchment – Light, Flavorful, and Effortlessly Elegant
Fish in parchment—called poisson en papillote in French—involves sealing fish and flavorings in a parchment paper packet. Ina Garten’s version typically uses firm white fish fillets like cod or halibut, combined with fresh vegetables, lemon, olive oil, and herbs. The packets are baked until the fish is tender and flaky.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Ingredients
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4 (6-ounce) skinless white fish fillets (such as cod, halibut, or snapper)
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1 zucchini, thinly sliced
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1 red bell pepper, thinly sliced
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1 small fennel bulb, thinly sliced
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1 lemon, thinly sliced
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2 tablespoons capers (optional)
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4 teaspoons extra virgin olive oil
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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4 sprigs of fresh thyme or dill
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Parchment paper sheets (12×16 inches each)
Instructions
Preheat your oven to 400°F (200°C). Prepare a baking sheet large enough to hold 4 parchment packets.
Cut four large sheets of parchment paper (about 12×16 inches). Fold each in half, then reopen to lay flat for assembling.
On one half of each parchment sheet, layer a few slices of zucchini, red pepper, and fennel. Place a fish fillet on top. Season with salt and pepper.
Top each fillet with 2–3 lemon slices, a few capers if using, and a sprig of thyme or dill. Drizzle each portion with 1 teaspoon of olive oil.
Fold the parchment over the fish and crimp the edges tightly, starting at one corner and working around to create a half-moon shape. Seal completely to trap the steam inside.
Place the sealed packets on the baking sheet and bake for 12–15 minutes, depending on the thickness of the fish. The packets will puff slightly as they cook.
Transfer each packet to a plate and serve unopened for a dramatic, aromatic presentation. Let guests open their packets at the table.