Fish en papillote means “fish in parchment.” You seal a fish fillet inside a folded parchment paper parcel with vegetables, herbs, butter, and a splash of wine. The parcel traps steam as it bakes, cooking the fish gently and infusing it with the aromatics. The result is moist, flavourful fish with zero risk of overcooking and almost no washing up.
This is one of Gordon Ramsay’s go-to techniques for cooking fish, and I understand why. It is practically foolproof. You assemble the parcels ahead of time, pop them in the oven, and serve them straight to the table. Each guest opens their own parcel, and the steam that escapes smells incredible.
Which Fish Works Best
Salmon is the most popular choice. The high fat content keeps it moist even if you slightly overcook it. My baked salmon recipe uses a similar oven method but without the parcel, so this is a natural next step.
Sea bass works beautifully in parchment. Its delicate flavour absorbs the herbs and wine without being overpowered.
Cod and halibut are firm white fish that hold up well to the steaming. They pair with stronger aromatics like ginger, chilli, and soy sauce for an Asian-style parcel.
How to Build the Parcel
Step 1: Cut a large piece of parchment paper (about 40cm long). Fold it in half, then cut into a half-heart shape when folded so it opens into a full heart. This traditional shape makes sealing easier.
Step 2: Place a bed of thinly sliced vegetables on one side of the heart: courgette, fennel, cherry tomatoes, or leeks all work. Season with salt and pepper.
Step 3: Lay the fish fillet on top of the vegetables. Season. Add a knob of butter, a few herb sprigs (dill, thyme, or tarragon), and a splash of white wine or lemon juice.
Step 4: Fold the other half of the parchment over and crimp the edges tightly by making small overlapping folds all the way around. Twist the pointed end to seal. The parcel must be airtight so the steam stays trapped inside.
Cooking Time and Temperature
Bake at 200°C (400°F) for 12 to 15 minutes for a standard fillet (about 150 to 180g). The parcel will puff up when the fish is ready. Do not open it to check. The puffing is your visual cue. My cooking times guide covers fish temperatures in detail, and the temperature guide explains that white fish should reach 63°C (145°F) internally.
Let the parcel rest for 2 minutes after removing from the oven. Cut it open at the table with scissors. The rush of fragrant steam is half the experience. Serve with rice, smashed potatoes, or a simple arugula salad.
