Fish en Papillotte (in parchment paper)

Featured in the Honolulu Star-Advertiser on May 23, 2018.
Recipe compliments of Chef Salvo Coppola, instructor at Kapiolani Community College.



Fish en Papillotte (in parchment paper)

  • Parchment paper
  • Butter, melted as needed to seal edges of paper
  • 2 tablespoons julienne leeks
  • 2 tablespoons julienne carrot
  • 2 tablespoons julienne celery
  • 2 tablespoons julienne red bell pepper
  • 2 (6-ounce) pieces white fish, with or without skin
  • Salt and white pepper to taste
  • 4 tablespoons basil butter


  1. Cut two heart-shaped pieces of parchment paper large enough to contain one portion of fish and vegetables when folded in half.
  2. Brush the edges of each piece with butter.
  3. In a small bowl, toss vegetables together.
  4. Place half the amount of vegetables on one half of the paper.
  5. Season fish with salt and pepper and place on top of vegetables.
  6. Place 2 tablespoons basil butter on top of fish.
  7. Repeat for the second piece of fish.
  8. Fold each piece of paper in half and crimp or fold edges in 1 1/2 to 2-inch sections to seal.
  9. Place "papillottes" on sheet pan and bake at 450°F for 8-10 minutes.
  10. When baked, the parchment paper should puff up and brown.
  11. Remove from oven and serve immediately.
  12. Let each person open papillottes themselves.

Serves 2.

Note: Julienne = sliced into matchsticks

Approximate Nutrient Analysis per serving (with 2 Tbsp basil butter and not including salt to taste):
400 calories, 28 g fat, 13 g saturated fat, 150 mg cholesterol, 250 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 33 g protein


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