Summer Fish En Papillote
This is an easy, elegant way to cook fish that feels restaurant-worthy but is simple enough for a weeknight dinner.
This is an easy, elegant way to cook fish that feels restaurant-worthy but is simple enough for a weeknight dinner.
This dish is your next great adventure on your food and wine journey. The amazing summer flavors of this dish pair perfectly with our Hyde Chardonnay and are sure to excite your taste buds.
Prep Time — 20 min
Total Time — 1 hrs 5 min
Makes 6-8
Fish
Vegetable Base
For Serving
Instructions
Preheat your oven to 375°F.
In a large sauté pan, heat the butter and olive oil over medium-low heat. Add the shallots, garlic, and sweet peppers. Cook gently for 5–7 minutes, stirring often, until softened. You’re looking to sweat the vegetables without developing any color.
Add the tomatoes and continue cooking for another 3–4 minutes until they just begin to soften.
Pour in the white wine and simmer for 2–3 minutes to cook off the alcohol. Add the seafood or vegetable stock and let everything reduce slightly. You want the vegetables to be juicy, not soupy.
Remove from the heat and stir in the thyme, basil, and tarragon.
Spread the warm vegetable mixture evenly into the bottom of a 9×13-inch Pyrex or other oven-safe baking dish.
Arrange the fish over the vegetables, slightly overlapping each piece like roof shingles.
Season generously with kosher salt and black pepper. Drizzle with olive oil and fresh lemon juice, then scatter a few extra thyme leaves or torn basil over the top if desired.
Lay a sheet of parchment paper directly over the fish, pressing it down gently so it fits snugly inside the dish.
Cover the entire dish tightly with aluminum foil to trap the steam.
Bake for 10–15 minutes, depending on the thickness of the fish. The fish should be just cooked through and flake easily with a fork.
Remove the dish from the oven and let it rest, still covered, for 10 minutes. The residual steam finishes cooking the fish gently while allowing all of the flavors to come together.
To Serve
Bring the baking dish straight to the table and carefully remove the foil and parchment. Spoon the tomatoes, herbs, and fragrant broth over each portion of fish.
Serve with steamed jasmine rice, crispy roasted potatoes, or thick slices of grilled country bread to soak up every bit of the flavorful juices.
Finish each serving with a drizzle of your best extra virgin olive oil, a squeeze of fresh lemon, and a sprinkle of flaky sea salt.
