Fish en papillotte

Fish en papillotte
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 30 ml olive oil
  • 1 onion
  • 1 clove of garlic
  • 1 green bell pepper
  • 1 red bell pepper
  • 4 tomatoes
  • 1 tbspn oregano
  • 4 fish fillets
  • 115 gr feta cheese
  • 200 ml white wine
  • 1 lemon
  1. Preheat the oven to 180 ºC and place a baking tray in the oven.
  2. Slice finely the onion. Chop the garlic. Cut the green and red bell pepper in matchsticks. Chop the tomatoes.
  3. Sweat the onion and garlic off in some oil until soft.
  4. Remove from the heat and add the green and red bell pepper and the tomatoes.
  5. Season with the oregano and salt and pepper to taste.
  6. Cut a large circle out of baking paper or tin foil. Fold it in half. Place a quarter of the vegetable filling left of the fold and place the fish fillet on top. Season the fish to taste.
  7. Crumble a quarter of the feta cheese on top.
  8. Fold the baking paper to create an airtight parcel, Just before closing the parcel, pour a quarter of the whine wine in the parcel. Make another three parcels.
  9. Place the parcels on the preheated tray in the oven for 20 min or until the fish is cooked and the parcels have puffed up.
  10. Transfer to a plate, garnish with a slice of lemon, serve with a potato and vegetable dish of your choice and open the parcels only at the table.
Stuff to know
Do not overcook the fish.
Choose a fish of your liking: salmon, trout, haddock, plaice, etc.
It is important that the vegetables are cut in thin strips or they won’t cook through in the oven.
Make sure the parcels are really airtight or they won’t puff up.
Add some olives or sundried tomatoes.
The name en papillotte is French for in a bag.