Making fish ‘en Papillote’ simply means that it’s cooked within parchment paper that’s folded into a pouch.  This helps to preserve the moisture of the fish.  It’s a nice style to cook when entertaining guests – as each person can receive their own fish packet that opens into a very aromatic dish. 

Fish has tremendous health benefits, and nutritionally valued since pre-historic times.  Even ancient Assyrians had fish farms as one of history’s first notable animal farming practices.  Romans also extensively used fish farms.  Some of the best fish health benefits come from their omega-3 properties, which are well-documented in association to cardiovascular and brain function.  Fish also works through an EPA pathway to reduce overall inflammation.

Global fish consumption has declined compared to how our ancestors ate.  Many people avoid cooking fish because their only experience was the taste of unseasoned, and highly processed fish dinners.  They might have eaten fish that was cooked for too long, so it’s very dry and tasteless.  I love fish cooked ‘en Pallipote’ because it absorbs the moisture of seasoning added before cooking.  Using sauces (such as wine, lemon, or other citrus) and herbs also delivers incredible flavour.

You can use a variety of fish for this recipe.  I found a fresh red mullet, which is a Mediterranean fish.  However, other varieties such as red snapper, sea bass, halibut, and haddock are also delicious.  Roasting fennel and tomatoes becomes a perfect complement to the fish – especially with a blended sauce of thyme, lemon and white wine!

    Parchment Paper
 12 cherry tomatoes - on the vine
  1 fennel
  1 tspn of coconut oil
  2 fish fillets
    (such as red mullet, halibut, or sea bass)
  8 sprigs of fresh thyme
    salt and pepper to taste

For the sauce:
  1 lemon, juice and zest
  6 tablespoons of dry white wine
  8 tablespoons olive oil

This is such a beautiful dish to prepare.  Preheat oven to 220 degrees Celsius, 475 Fahrenheit.

1. Add the tomatoes on a sheet of parchment paper, lightly smash to release their juices.

 2. Heat coconut oil on the stove in a pan. Slice the fennel and sprinkle with salt.  Lightly grill for 5 minutes.

3.  Add the grilled fennel to the tomatoes.

4.  Now layer over the fish fillets.  Top with a few thyme leaves, salt & pepper.

5. To make the sauce, add the zest and juice a lemon into a small bowl.

6. Whisk in the wine and olive oil.  Pour over the fish fillets.

7. Fold the parchment paper over.  Seal the ends by folding them tightly around the ends.

8.  Place the packet on a cooking stone or baking sheet.  Roast in oven for appr. 10 minutes.

9. Remove the pallipote from the oven, which you could place directly on plates.

10. Upon opening the pallipote, you will see & smell beautiful roasted fish and vegetables.

11. Sometimes, I also plate my fish with roasted potatoes.

Either way, the flavour and nutritional benefits are extraordinary!  Enjoy.