Fish en Papillote with Cherry Tomatoes & Capers

Lemon wedge served alongside fish en papillote with cherry tomatoes and capers.

Fish en Papillote with Cherry Tomatoes & Capers

Tender white fish baked in parchment with cherry tomatoes, garlic, capers, lemon zest and extra virgin olive oil. A quick, healthy and flavour-packed fish dinner ready in just 25 minutes.

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Course: Main Course

Cuisine: Mediterranean

Keyword: Easy Baked Fish, easy fish recipe, Fish en papillote, fish in parchment

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 243kcal

Equipment

baking paper
Baking tray
Fine grater or microplane
sharp knife

Ingredients

2 × 200 g deep sea perch fillets skin removed
200 g cherry tomatoes halved
2 garlic cloves very thinly sliced
4 teaspoons capers drained
Finely grated zest of 1 lemon
2 tablespoons extra virgin olive oil
Sea salt to taste
Freshly ground black pepper to taste
Small handful fresh basil leaves
Lemon wedges to serve

Instructions

Preheat the oven to 200°C fan (390°F).
Cut two large sheets of baking paper, approximately 40 cm long.
Divide half of the cherry tomatoes between the two sheets, arranging them in the centre of the paper. Place a fish fillet over the tomatoes and season lightly with salt and freshly ground black pepper.
Divide the remaining cherry tomatoes, sliced garlic, capers and lemon zest between the two parcels, scattering them around and over the fish. Drizzle each fillet with 1 tablespoon of extra virgin olive oil.
Bring the two long sides of the baking paper together above the fish. Fold the edges over together several times to create a tight seam. Fold the two remaining open ends underneath the parcel to seal.
Place the parcels on a baking tray and bake for 15 minutes, or until the fish is just cooked through and flakes easily at its thickest point. Cooking time may vary depending on the size and thickness of the fish fillets.
Carefully open the parcels, keeping your hands and face away from the escaping steam. Scatter with fresh basil leaves and serve immediately with lemon wedges alongside.

Notes

Fish: I used 200 g deep sea perch fillets, which were just cooked after 15 minutes at 200°C fan. Other firm white fish fillets can be used, but adjust the cooking time depending on their size and thickness.

Salt: Season lightly before cooking because the capers already contribute saltiness.

Lemon: Only the zest is cooked inside the parcel. Serve lemon wedges alongside so you can add fresh acidity to taste.

Basil: Add the basil after opening the parcels so it retains its fresh flavour and colour.

Opening the parcels: Take care when opening the baking paper as hot steam will escape.

Nutrition