First posted: Dec 6, 2015

Fresh Lemon and Herb Farm Fish (En Papillote)



Cooks in:        Serves:4

  • 800g firm white sustainable fish fillet
  • Salt and freshly ground black pepper
  • 2 tsp butter
  • 2 tsp olive oil
  • 2 tsp fresh lemon juice
  • 3 sprigs fresh thyme (or 1/3 tsp dried)
  • 1 small sprig fresh rosemary (or 1/3 tsp dried)
  • Pinch of salt and freshly ground black pepper
  • Extra lemon wedges, to serve
  • Small handful chopped fresh parsley, to serve

What to do

1. Pre-heat your oven to 200C.

2. Pat the fish fillets dry with kitchen paper, place onto a sheet of open baking paper (large enough to fully wrap the fish in) and then add in the remaining ingredients on top  of the fish.

3. To fold en papillote do as follows: Place the two longer edges of the paper together, make a 1cm fold, and then fold again until you have reached the fish fillet. The repeat with the two remaining edges. Place in the oven and cook for 10-12 minutes or until the flesh flakes apart easily with a knife. Take care of the hot steam when you cut open the parcel.

4. Serve the fish as is or over steamed rice or baby spinach; dress with extra lemon juice and a little fresh parsley.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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