Fish en Papillote Recipe

Fish en Papillote

Serves 6

Cooking fish "in paper" with flavorful seasonings results in steamed fillets that are tender, moist and delicious.


  • 2 1/2 pounds firm, white fish fillet, skin removed and cut into 6 equal portions
  • 1/2 cup mayonnaise, plus more to taste
  • 3/4 teaspoon wasabi paste
  • Quick Pickled Vegetables
  • Ginger-Turmeric Seasoning Paste:
  • 1/2 cup cilantro, finely chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons grated, peeled ginger root
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons fish sauce
  • 2 teaspoons ground turmeric or 2-inch piece fresh turmeric, peeled and grated
  • 1/8 teaspoon crushed red pepper flakes


  1. In a large bowl, stir together ingredients for seasoning paste. Add fish fillets and turn to coat all sides. Marinate a maximum of 30 minutes in refrigerator.
  2. In a small bowl, whisk mayonnaise and wasabi paste. Taste and adjust to preference. Refrigerate until ready to serve.
  3. Preheat oven to 400°F. Cut six sheets parchment paper into 12x15-inch rectangles.
  4. Place one fillet in center of a parchment sheet. Lift opposite long edges of paper to meet in middle above fish. Fold edges together in a double fold. Flatten packet and twist each end 2 to 3 times, in direction of fold. (It will look like a large piece of wrapped hard candy.) Repeat for each fillet.
  5. Place wrapped fillets on large baking sheet. Roast 15 minutes. Open one packet and test fish with a fork; flesh should be opaque throughout. Cook an additional minute or two if necessary.
  6. To serve, place packets on plates and cut open. Top each fillet with a spoonful of wasabi mayonnaise and pickled radish, carrots, and onions.


Amount Per Serving (based on 6 servings)
Calories: 230
Fat: 17 g
Saturated Fat: 2.5 g
Cholesterol: 45 mg
Sodium: 910 mg
Carbohydrates: 6 g
Fiber: 1 g
Sugar: 3 g
Protein: 16 g
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