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Fish en Papillote – A Classic Fish Recipe

Allagash Fish en Papillote

This recipe is one of those special ones. The kind that has few ingredients, allows for a lot of innovation, doesn’t take long, and always comes out tasting incredible.

Sounds too good to be true, right? Luckily, it’s not. We’ll lay out the basic guidelines along with some options for you to enjoy.


4 Pieces of Tender White Fish – No more than one inch thick

Parchment Paper (or Aluminum Foil)

4 Large Carrots

3 Lemons

1 Fennel Bulb

4 Garlic Chives

1 Stick of Butter

Salt – to taste

Pepper – to taste


Heat oven to 425°

For each piece of fish you’d like to cook, cut out a heart-shaped piece of parchment paper (or aluminum foil). This will be folded over the top of the fish and other ingredients to form a pouch.

Put a layer of thinly sliced carrots and lemon in the center of your parchment paper. Lay the slice of fish on top. Layer more thinly sliced aromatics on top of the fish: carrot discs, lemon slices, fennel fronds, and garlic chives. Add a good pat of butter on top and about a tablespoon of lemon juice. Season with salt and pepper.

Now, seal the package. The key is to make tight folds that overlap one another, without taking up all the excess room above the fish. You want a bit of breathing room inside the package for the fish to steam in the mixture of butter, lemon, and its own juices.

Repeat this process three more times.

Put packages on a rimmed cookie sheet in case any juice leaks. Place packages about two inches apart. Let cook for ~10 minutes. Once the package has puffed up, it will be a good sign that the contents are done. If using parchment, the paper itself will brown slightly.

If you have not sealed the package firmly enough, some air might escape and it won’t puff up completely. Even if the package hasn’t puffed up after ten to twelve minutes, remove it from the oven to check the contents.

Once finished, serve immediately.

Allagash Fish en papillote


Instead of butter and lemon, you can try these other two additions.


Fish Broth:

2 Tablespoons Fish Broth

1 Tablespoon Lemon Juice



½ Teaspoon Black Vinegar

½ Teaspoon Mirin

½ Teaspoon Tamari

Dash Sesame Oil

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