Herbed Fish and Fennel en Papillote
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Test Kitchen Approved Recipe

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

4 servings

Active Prep: 25 min
Cook: 15 min


  • For compound butter:

  • 1/4 cup unsalted butter, room temperature
  • 3 Tbsp. Renaissance Gardens
  • 4 tsp. olive oil
  • 2 tsp. honey
  • 1 tsp. Fine White Sarawak Pepper
  • 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
  • Kosher Salt, to season
  • 4 (4 oz.) tilapia fillets, about 1-inch thick at the large end
  • 16 Castelvetrano olives, quartered
  • 12 grape tomatoes, quartered
  • 1 lemon, sliced

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


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 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.


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

Ashlee Redger, Savory Spice Test Kitchen



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