This classic and extra simple method for steaming fish en papillote (or inside parchment paper packets) yields juicy, tender results for everything from salmon to tilapia. If desired, use two or three of the suggested additions below (olives, tomatoes, etc.) to flavor the fish as it cooks.
1/2 cup any of the following: pitted and halved Kalamata olives, finely chopped tomatoes, thinly sliced green onions, grated zucchini or carrots (optional)
Preheat the oven to 400°F. Place each fish fillet in the center of a 13-inch square of parchment paper. Season fish with salt and pepper and drizzle with oil. Arrange citrus slices down the length of each fillet, sprinkle with herbs and scatter additional ingredients, if using, over the top.
Lift the parchment paper on 2 opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches fish, crimping to seal. Roll up and crimp the ends to seal. (Be sure the paper is sealed snugly so that steam won’t escape during cooking. Secure folds with toothpicks, if you like.) Place the packets on a rimmed baking sheet and roast until fish is just cooked through, 10 to 12 minutes for thin fillets like tilapia, and 14 to 16 minutes for thicker fillets like salmon. Transfer packets to plates, carefully unwrap and serve en papillote.
Per Serving:270 calories (120 from fat), 13g total fat, 2g saturated fat, 95mg cholesterol, 370mg sodium, 2g carbohydrates, 34g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.