Fish en Papillote (Baked Fish in Parchment)

Mediterranean baked Fish en Papillote topped with a beans, Castelvetrano olives, artichoke hearts, cherry tomatoes, and fresh herbs.

Fish en Papillote

I love a healthy one-pot meal, so this Fish en Papillote (Fish in Parchement) isn’t just easy, is so delicious! A complete meal in one with Mediterranean flavors and the simplicity of cooking en papillote (in parchment) for easy clean up. I used delicate branzino filets, but any white fish will work. It’s topped with a flavorful white bean salad loaded with olives, artichokes tomatoes and fresh herb, creating a delicious healthy dinner. More Mediterranean Diet recipes you will love are this Mediterranean Sea Bass and Mediterranean Bean Salad.

Why I Love This Recipe

I’m always looking for healthy dinner ideas, and I loved how this fish papillote turned out!

Lately, I’ve been eating more anti-inflammatory foods and fish and leaning towards many Mediterranean-inspired dishes. Since I try to eat fish at least three to four times a week, switching up how I prepare it is key so I don’t get bored. This fish in parchment paper couldn’t be easier and the flavors are so good! Fancy enough to make for company, yet simple enough for a weeknight dinner. Here’s a few more reasons why this works:

• Easy: Most of that cook time is hands off and clean up is easy!
• Healthy: Fish is a great low-calorie, high-protein option.
• Anti-Inflammatory: This recipe is anti-inflammatory because it features ingredients like fish, olives, artichokes, tomatoes, and olive oil, which are rich in omega-3 fatty acids, antioxidants, and healthy fats, all known for their ability to reduce inflammation in the body.
• Great for many dietary restrictions: Mediterranean Diet friendly, Passover-friendly, Anti-inflammatory, High-Fiber, Gluten-free and Dairy-free.

What is fish is cooked “en papillote”?

“En papillote” means “in paper” or “in parchment” in French. It’s a cooking technique in which you wrap fish, chicken, shrimp, or other lean protein in parchment paper and bake the food by steaming it.

Fish Papillote Ingredients

Here’s the ingredients used in this parchement baked fish dish. Find the complete recipe with measurements in the recipe card below.

• White Fish Fillet I used Branzino because I love the mild taste, but you can use any white fish.
• Kosher Salt and Black Pepper season the fish and beans.
• White Beans: Use any kind of white bean, like Cannellini, Great Northern, or navy beans. Beans are high in fiber and protein and and a good source of antioxidants.
• Castelvetrano Olives are some of the best olives. They’re a green Italian olive with a buttery flavor.
• Artichokes: I prefer jarred marinated artichoke hearts, not canned ones for this recipe. We will use some of the marinade as a dressing for the bean salad.
• Tomatoes: Use cherry or grape tomatoes which are rich in lycopene and other antioxidants.
• Lemon: The zest and juice adds brightness and Vitamin C.
• Olive Oil balances the acidity of the lemon juice. It’s rich in monounsaturated fats and oleocanthal, an anti-inflammatory compound.
• Herbs: Sprinkle fresh parsley and dill over the cooked fish.

How to Make Fish en Papillote

Here’s the step-by step photos to make this baked fish. See recipe card for exact recipe.

Make the bean salad.

Place with on parchment and top with bean salad.

Fold the parchment and place on a baking dish.

1. Season the fish with salt. Leave it on the counter, uncovered, and bring it to room temperature.
2. Mediterranean Bean Salad: Combine the beans, olives, artichokes, artichoke marinade, cherry tomatoes, lemon zest and juice, olive oil, salt, and pepper in a medium bowl.
3. Prep the Parchment Paper: Cut 4 pieces of parchment that are double the length of the filets.
4. Wrap the Fish in Parchment: Center each filet on the parchment and top with bean salad. Tightly fold the paper closed and place the parcels into a baking dish. Bake the branzino en papillote in the oven for 30 minutes at 375°F.
5. To serve, unfold the parchment and top each piece with parsley and dill.

Variations and Tips

• Fish: Snapper fillet, sea bass, or flounder would work if you can’t find Branzino.
• Bring the branzino fish to room temperature to help it cook evenly.
• Folding the parchment paper doesn’t have to be pretty. It just needs to completely cover the fish to ensure it steams properly.
• Olives: Substitute kalamata olives or mixed olives from the olive bar.
• Olive Bar Ingredients: Add capers, sun-dried tomatoes, or marinated garlic for a flavor boost.
• Herbs: Swap either herb for fresh chives, basil, or oregano.

What to Serve with Branzino en Papillote

This Mediterranean branzino en papillote is a complete meal with the bean salad. If you want to serve it with something extra, make this simple arugula salad or buy a loaf of your favorite bakery bread.

Storage

Leftover fish will last in the fridge for three days. You can microwave it, but if you’d prefer not to, reheat it in a 300°F oven until warm or heat in a skillet on the stove.

More Fish Recipes You’ll Love

Mediterranean Fish en Papillote

3 Cals:383 Protein:39 Carbs:26.5 Fat:13 Mediterranean baked Fish en Papillote topped with a beans, Castelvetrano olives, artichoke hearts, cherry tomatoes, and fresh herbs. Course: Dinner, main dish Cuisine: Mediterranean

Prep: 15 minutes minsCook: 30 minutes minsTotal: 45 minutes mins Print Rate Pin Save Saved! WW Points Yield: 4 servings Serving Size: 1 packet 1x2x3x

Ingredients

• 4 6-ounce boneless skinless white fish filets, such as branzino, bass, flounder, etc.
• 3/4 teaspoon kosher salt and black pepper, divided
• 1½ cups canned white beans, drained and rinsed
• ½ cup castelvetrano olives, crushed
• ½ cup marinated artichoke hearts, quartered, marinating liquid reserved
• ½ cup cherry tomatoes, or grape tomatoes, halved
• 1 lemon, zest and juice of
• 2 teaspoons extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 4 large pieces parchment paper, double the length of the fish

Instructions

• Preheat the oven to 375F.
• Season the branzino filets with 1/2 teaspoon salt & bring to room temperature, uncovered.
• In a medium bowl, combine white beans, olives, artichoke hearts, 2 tablespoons artichoke marinade, cherry tomatoes, lemon zest & juice, olive oil, 1/4 teaspoon salt & 1/4 teaspoon black pepper.
• Cut parchment into 4 large rectangles, about double the length of the fish.
• Center each filet in the parchment and top with a heaping 3/4 cup of the bean salad. Tightly fold the parchment closed so no steam comes out*, place the parcels into a baking dish.
• Bake 30 minutes, until the fish is cooked through.
• To serve, unfold the parchment and top each with parsley and dill.

Notes

Variations:

• Other Mediterranean ingredients can be added to the salad for a flavor boost; think olive bar ingredients like capers, sun dried tomatoes, marinated garlic or mixed olives.

*Folding the parchment does not have to be pretty, just efficient. Start at one end folding the two pieces together and then follow the seam.

Nutrition

Serving: 1 packet, Calories: 383 kcal, Carbohydrates: 26.5 g, Protein: 39 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 69 mg, Sodium: 839 mg, Fiber: 6 g, Sugar: 1 g