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June 14, 2022

Fish en Papillote Salmon

salmon lemon and thyme
Fish en Papillote Salmon 3
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Fish en Papillote Salmon

salmon lemon and thyme

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This simple French technique to bake fish in the oven produces a succulent result, and it’s almost effortless. En papillote means wrapped in French. To prepare fish en papilotte simply place the fish in foil or parchment paper and bake. It's a moist cooking method, and the fish is steamed, cooking the fish evenly and to perfection. You can prepare the fish using this technique in under five minutes with simple ingredients such as fresh lemon juice, olive oil, and sea salt. You can easily create variations by adding fresh herbs, capers, orange slices, or fennel. Read the notes below for more ideas. 

  • Author: Caterina De Falco
  • Prep Time: 5 minutes
  • Cook Time: 15- 20
  • Total Time: 20-25 minutes

Ingredients

Salmon

Lemon

Fresh Thyme

Olive Oil

Sea Salt

Instructions

1.     Line a baking dish with tin foil or parchment paper.

2.     Place the salmon in the foil or parchment paper

3.     Layer slices of lemon and fresh thyme on top.

4.     Lightly drizzle with olive oil. Salmon is a fatty fish so adding too much oil will make this dish too heavy. You can also use a small amount of butter instead of olive oil. This dish is still delicious without using any oil or butter.

5.     Close the foil or parchment paper tightly and place the dish in the oven. 

6.     Bake at 350 F until done. About 15 - 20 minutes for a pound of fish. 

Watch the recipe video here 

Notes

Capers, orange slices, dill, rosemary, and heavy cream are delicious and healthy additions to Fish en Papillote.

Some tasty combinations are:

Salmon with orange and fennel slices

Salmon with lemon and fresh dill

Whitefish with capers, lemon slices, tomato slices, and black cured olives

Whitefish with fresh lemon juice and butter.

The possibilities are endless with this recipe. Try new combinations based on what you have on hand. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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