Fish En Papillote

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 1


For each serving:

  • 1 6- to 8-ounce fillet of boneless, skinless Gulf fish, or chicken breast, no more than 1 inch thick
  • salt and pepper of Creole seasoning to taste
  • 1 cup baby spinach greens, washed
  • 4-5 grape tomatoes, halved
  • lemon wedges
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallot
  • minced fresh herbs, such as dill, tarragon, basil
  • olive oil
  • thinly sliced onion
  • 1 tablespoon cream or chicken broth

Fish or Chicken en Papillote Fish or Chicken en Papillote

Click image to enlarge


Preheat oven to 425F.

Look for fish fillets that are of fairly even thickness, no more than 1 inch thick. If using chicken breasts, trim to 6 ounces and pound to an even thickness between two sheets of plastic. Spritz with a little lemon juice and season evenly on both sides with salt and pepper or Creole seasoning; set aside while you prep the remaining ingredients.

For each serving, toss baby spinach (or mixed baby greens) and halved grape tomatoes with salt, pepper, 1/2 teaspoon lemon juice, 1 teaspoon each minced garlic and shallot, a pinch of the fresh minced herbs, and a drizzle of olive oil. Mound the spinach in the center of a sheet of parchment paper or foil large enough to generously encase the fillet or breast. Top with a few thin slices of onion.

Top with the fish or chicken, spritz with a little more lemon juice, tuck a few lemon slices in, and gather the parchment paper up around the packet; carefully pour in a tablespoon of cream or broth, and seal the edges tightly with several folds. Transfer to a rimmed baking sheet and bake for about 12 minutes. Carefully test a packet for doneness after about 10 minutes. Serve with hot cooked rice.


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