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Test Kitchen Approved

Herbed Fish and Fennel en Papillote

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Recipe By Ashlee Redger, Savory Spice Test Kitchen

Yields

4 servings

Prep Time

25 Minutes

Cooking Time

15 Minutes

Recipe By Ashlee Redger, Savory Spice Test Kitchen

The classic French cooking method of wrapping fish and vegetables in a parchment packet gets flavor from a blend of dried garlic and herbs.

Serving Suggestions

Serve with lightly toasted bread slices to soak up broth that forms in the packet during cooking.

Recipe Notes

Vegan/Vegetarian:Substitute olive oil for butter, agave for honey, and sliced pre-baked tofu for fish.

Ingredients

For compound butter:

1/4 cup unsalted butter, room temperature


4 tsp. olive oil

2 tsp. honey


For fish and vegetables:

1/2 lb. green beans, trimmed and cut into 2-inch pieces

1 cup thinly sliced fennel bulb

8 oz. white mushrooms, sliced


4 (4 oz.) tilapia fillets, about 1-inch thick at the large end

16 Castelvetrano olives, quartered

12 grape tomatoes, quartered

1 lemon, sliced

Savory Spice ingredients in this recipe

  • Santa Maria Sea Salted BBQ Rub

    Santa Maria barbeque is a mainstay in California culinary tradition and dates back to the mid-1900s. We want to help keep it alive and share its si...

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  • Fine White Sarawak Pepper

    Our ground white pepper has strong flavor, reflecting the freshness. This fine grind is excellent for adding great pepper flavor, without the black...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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Directions

For compound butter: Combine all ingredients in a medium bowl and stir until smooth. Keep at room temperature until ready to use.

For fish and vegetables: Preheat oven to 400 degrees. Cut 4 large rectangles of parchment paper, about 12x15 inches. Fold each in half crosswise (short side to short side) and unfold. On one half of one of the pieces of parchment, lay a quarter of the green beans, fennel, and mushrooms and sprinkle with Mayan Sea Salt. Top with a spoonful of the compound butter. Season fish lightly on all sides with salt and lay on top of vegetables. Top with another 1 Tbsp. of compound butter, a quarter of the olives and tomatoes, and a slice of lemon.

Fold other half of parchment over the fish. Starting with one side, pleat paper edges together (folding and creasing as you go) to create a sealed packet. Repeat process with remaining parchment and ingredients to create four packets. Lay all four packets on a large baking sheet and bake for 15 min. Remove from oven, slice tops of parchment packets with a sharp knife, and serve.