Baked Fish “En Papillote”

Baked Fish “En Papillote”

Cape Bream or yellowtail cooked En Papillote style, with a lemony, garlicky, herby oil. Served with crispy baby potatoes and crunchy green beans. Yum! 

  • Preheat the oven to 220°C. On your working surface lay a large piece of tin foil. On top add a large piece of baking paper. Put the fish on top (forteh yellowtail, go skin side up). 

  • With a sharp knife make 1cm deep incisions at an angle down the side of the fish. 

  • In a small bowl whisk together olive oil, lemon juice, grated garlic, dried oregano, salt and pepper. Pour into the incisions and all over fish - coat well. If you are using yellowtail, position it flesh side up. 

  • Fold the parchment paper at each end. Start by folding envelope-like and then secure tightly. Wrap the tin foil well around the fish, making sure there aren’t any holes for the steam to escape.

  • Add the fish to a deep roasting tray and add about 2 fingers of water in the pan. Bake for about 20-30 minutes (At half an hour check to see if there is still any water left in the pan. If not add a bit more so the fish won’t stick to the bottom). The fish should be firm to touch when ready, open it up at the halfway mark to check so not to overcook it).

  • On a separate baking tray add halved baby potatoes. Coat in oil, salt, pepper and any other seasoning you desire. Roast in the oven 30-40mins. 

  • Boil a pot of salted water. Add you halved green beans and cook for 2 mins, until cooked but still crunchy. 

  • Make a bed of crispy potatoes and green beans on a platter. Place the fish parcel on top (do not open) Carry to the table and open up once everyone is seated, so they can take in the gorgeous aromas from this beautiful baked fish. 


En papillote, French for “in paper,” refers to a cooking technique that uses built-up steam inside a folded piece of baking paper or tin foil, which gently cooks lighter proteins like fish, thinly cut chicken breast, or vegetables.