Fish en papillote, Greek Style

Fish en papillote is the perfect option for a romantic diner. It is easy to prepare and you can serve it as is directly in the papillote.

What is cooking “en papillote”

It is simply wrapping your food in parchment paper, creating a seal so ingredients cook together in their juice and don’t lose any of their favors. It is a wonderful way to cook fish as it keeps all its moisture. You’ll never eat dry fish with this method! You can also cook other type of food such as different cut of meats, vegetables and even fruits. This way of cooking doesn’t require much oil so it is a very healthy way to prepare your food.

 How to cook fish en papillote

You can either use parchment paper or aluminum foil. I like parchment better and it also looks very good on the plate. No need to remove it, you can serve it as is. Avoid using aluminum foil if you will bake acidic ingredients such as tomatoes or orange juice for example. It can become toxic when in contact with it. Prefer parchment paper in these cases. You can also buy cooking bags so you don’t have to worry about messing up the papillote.

You can also use leaves to make your papillote such as banana, fig or vine leaves. The trick with a papillote is to make sure we create a good seal. We do not want any of the steam to escape.

Note that a papillote will usually be an individual portion. For this recipe you will prepare two of them.

Use a good size piece of parchment paper. Place your ingredients in the middle of the paper. Take both sides and bring them together. Fold twice (or more if you have too much paper). Fold both ends under the papillote or use cooking twine to close off both extremities. Another option is to fold the extremities and staples them (not a big fan of cooking staples though).

When taking it out of the oven, be extremely careful. The steam inside the papillote is very hot. Open with caution.

Can I make them in advance

Have guests coming and don’t feel like being stuck in the kitchen? Just prepare your Greek Style Fish en papillote before they arrive. While you’re enjoying a drink pop them in your oven and 20mn later, dinner is ready!

What’s for dessert ?

If you haven’t tried it yet, check out my Blackberry Crumble recipe.

Greek Style Fish en Papillote

Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 2 people


  • Parchment paper


  • 1 bunch fresh asparagus
  • Kalamata olives
  • 1 lemon organic
  • 2 seabass or white fish fillet
  • Olive oil
  • Thyme


  • Preheat oven to 180C.
  • Cut the end of asparagus, plunge them 2 minutes in boiling water.
    1 bunch fresh asparagus
  • Cut olives in half and remove pit.
    Kalamata olives
  • Slice the lemon
    1 lemon organic
  • Prepare to parchment paper (one for each fish). Place on top of each paper: 1 slice of lemon, some asparagus and then the fish. Season with salt and pepper. Add a second slice of lemon on top of the fish. Top with remaining asparagus, olives and thyme. Add a drizzle of olive oil.
    1 bunch fresh asparagus, 1 lemon organic, 2 seabass or white fish fillet, Olive oil, Thyme, Kalamata olives
  • Close the papillote following above guidelines.
  • Cook for 20 minutes. Serve with mashed potatoes for example.

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