Are you looking for a new way to cook your favorite proteins and vegetables? Look no further than en papillote, a cooking method that’s both easy and impressive. For those who may not be familiar, en papillote is a French technique where food is wrapped in parchment paper or aluminum foil with aromatics and seasonings, then baked until tender and flavorful.
The result is a beautifully presented dish that’s perfect for dinner parties or special occasions. And the best part? It’s incredibly easy to make! In this article, we’ll be sharing 18 delicious en papillote recipes that are sure to please even the pickiest of eaters. From classic fish dishes like Salmon en Papillote with Lemon and Dill to hearty meat options like Pork Tenderloin en Papillote with Apples and Sage, there’s something for everyone.
So let’s get started and explore the wonderful world of en papillote!
Salmon en Papillote with Lemon and Dill
A classic Mediterranean dish, Salmon en Papillote is a flavorful and moist preparation method that allows the fish to cook in its own juices. This recipe combines the brightness of lemon and the subtlety of dill for a truly delightful dining experience.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 lemons, sliced
– 1/4 cup fresh dill leaves
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line four pieces of parchment paper with a piece of aluminum foil in the center.
3. Place a salmon fillet on each piece, leaving a 1-inch border around the fish.
4. Top each fillet with a slice of lemon, a sprinkle of dill, and a drizzle of olive oil.
5. Fold the parchment paper over the fish, creating a tight seal.
6. Bake for 12-15 minutes or until the salmon is cooked through.
7. Remove from oven and let rest for 2 minutes before serving.
Cooking Time: 12-15 minutes
Chicken en Papillote with Garlic and Herbs
This classic French dish is a staple of comfort food, where chicken is cooked to perfection in a flavorful liquid, releasing aromas and infusing the meat with tenderizing goodness. This recipe adds a punch of garlic and herbs for an added layer of depth.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh rosemary
– 1 lemon, sliced
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together olive oil, garlic, thyme, and rosemary.
3. Add the chicken to the bowl and coat evenly with the mixture.
4. Place the chicken in a large Dutch oven or ceramic baking dish.
5. Pour in the chicken broth and add the lemon slice on top of the chicken.
6. Season with salt and pepper to taste.
7. Cover the pot with aluminum foil and bake for 45-50 minutes, or until the chicken is cooked through.
Cooking Time: 45-50 minutes
Shrimp en Papillote with White Wine and Garlic
A classic French dish that’s both flavorful and elegant, shrimp en papillote is a great option for a quick weeknight dinner or special occasion. This recipe combines succulent shrimp, garlic, and white wine in a paper pouch that cooks to perfection.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 1/4 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, white wine, and olive oil.
3. Place the shrimp in a large piece of parchment paper or aluminum foil, leaving a 2-inch border around the edges.
4. Pour the garlic-white wine mixture over the shrimp.
5. Fold the paper or foil to create a pouch, making sure to seal it tightly.
6. Bake for 12-15 minutes, or until the shrimp are pink and cooked through.
7. Serve with lemon wedges, if desired.
Cooking Time: 12-15 minutes
Cod en Papillote with Tomatoes and Olives
This classic French recipe is a simple yet flavorful way to prepare cod, wrapped in parchment paper with aromatic tomatoes and olives. The result is a moist and flaky fish dish that’s perfect for a weeknight dinner.
Ingredients:
– 4 cod fillets (6 oz each)
– 2 large tomatoes, peeled and chopped
– 1/4 cup pitted green olives, sliced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine tomatoes, olives, garlic, salt, and pepper.
3. Place a cod fillet on each of four pieces of parchment paper.
4. Divide the tomato mixture among the cod fillets, spooning it over the fish.
5. Drizzle olive oil over the top of each fillet.
6. Fold the parchment paper over the filling to form a seal.
7. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
Cooking Time: 12-15 minutes
Vegetable Medley en Papillote with Balsamic Glaze
Savor the flavors of the Mediterranean with this colorful and nutritious vegetable medley, wrapped in parchment paper and drizzled with a tangy balsamic glaze.
Ingredients:
– 1 large red bell pepper, seeded and sliced
– 2 large zucchinis, sliced
– 1 large yellow bell pepper, seeded and sliced
– 1 onion, thinly sliced
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine bell peppers, zucchinis, onion, garlic, olive oil, oregano, salt, and pepper.
3. Place the vegetable mixture on a large piece of parchment paper, leaving a 2-inch border around the edges.
4. Fold the parchment paper over the vegetables, creating a tight seal.
5. Bake for 30-35 minutes or until the vegetables are tender.
6. Remove from oven and drizzle with balsamic glaze.
7. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 30-35 minutes
Halibut en Papillote with Asparagus and Butter
Experience the simplicity and elegance of this classic French dish, where delicate flavors are released through a gentle cooking process. Halibut en Papillote is a perfect recipe for a special occasion or a cozy night in.
Ingredients:
– 4 halibut fillets (6 oz each)
– 1 pound fresh asparagus, trimmed
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a large piece of parchment paper with a silicone mat or lightly greased surface.
3. Place an asparagus spear in the center of each fillet, then add a halibut fillet on top.
4. Dot the top of each fillet with butter and sprinkle with garlic.
5. Season with salt and pepper to taste.
6. Fold the parchment paper over the fish, creating a tight seal.
7. Place the packets on a baking sheet and bake for 12-15 minutes or until the fish is cooked through.
8. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Pork Tenderloin en Papillote with Apples and Sage
This classic French dish is a show-stopper, with tender pork, sweet apples, and fragrant sage all wrapped up in a beautiful parchment package. Perfect for a special occasion or cozy night in.
Ingredients:
– 1 (1-2 pound) pork tenderloin
– 2 Granny Smith apples, peeled and sliced
– 4 sprigs of fresh sage
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the pork tenderloin with salt and pepper.
3. In a large piece of parchment paper, create a packet by folding the paper in half lengthwise, then opening it up like a book.
4. Place the pork in the center of the parchment, leaving a 1-inch border around it.
5. Arrange the sliced apples and sage sprigs on top of the pork.
6. Drizzle with olive oil and fold the parchment over the filling to create a tight package.
7. Bake for 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C).
8. Let rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Trout en Papillote with Almonds and Parsley
This classic French recipe showcases the delicate flavor of trout wrapped in a flavorful parchment paper package, infused with the warmth of almonds and freshness of parsley.
Ingredients:
– 4 trout fillets (6 oz each)
– 2 tbsp olive oil
– 1/4 cup sliced almonds
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
– 4 sheets parchment paper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season trout fillets with salt and pepper.
3. Place a trout fillet on each sheet of parchment paper, leaving a 1-inch border around the fish.
4. Drizzle olive oil over the trout, then sprinkle with sliced almonds and chopped parsley.
5. Fold the parchment paper over the fish to form a tight package, making sure to seal the edges well.
6. Place packages on a baking sheet and bake for 12-15 minutes or until the trout is cooked through.
Cooking Time: 12-15 minutes
Scallops en Papillote with Lemon Butter Sauce
Elevate your seafood game with this flavorful and elegant dish, featuring succulent scallops wrapped in parchment paper and infused with a tangy lemon butter sauce.
Ingredients:
– 12 large scallops
– 1/4 cup unsalted butter, softened
– 2 lemons, juiced (about 2 tablespoons)
– 2 cloves garlic, minced
– 1 teaspoon chopped fresh parsley
– Salt and pepper to taste
– Parchment paper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together butter, lemon juice, garlic, and parsley.
3. Season scallops with salt and pepper.
4. Cut parchment paper into squares large enough to wrap each scallop individually.
5. Place a scallop in the center of each square, then spoon about 1 tablespoon of the lemon butter mixture over the top.
6. Fold parchment paper over the scallop, sealing the edges by folding and pressing firmly.
7. Place the packets on a baking sheet and bake for 12-15 minutes or until the scallops are cooked through.
8. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 12-15 minutes
Zucchini and Squash en Papillote with Parmesan
This recipe combines the natural sweetness of zucchini and squash with the savory flavor of Parmesan cheese, all wrapped up in a flavorful papillote package. Perfect for a quick and easy dinner or as a side dish.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss zucchini and squash slices with olive oil, salt, and pepper.
3. Place one-quarter of the vegetable mixture onto the center of a piece of parchment paper or aluminum foil, leaving a 1-inch border around the edges.
4. Sprinkle with Parmesan cheese and fold the parchment paper or aluminum foil over the filling, creating a packet.
5. Repeat with remaining vegetables and cheese.
6. Place packets on a baking sheet and roast for 20-25 minutes, or until tender.
7. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 20-25 minutes
Sea Bass en Papillote with Fennel and Orange
This recipe is a twist on the classic French method of cooking fish, where sea bass is wrapped in parchment paper with flavorful ingredients and steamed to perfection. The combination of fennel and orange adds a bright and citrusy note to this elegant dish.
Ingredients:
– 4 sea bass fillets (6 oz each)
– 2 bulbs of fennel, sliced
– 1 navel orange, peeled and segmented
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut a piece of parchment paper into a large square.
3. Place a sea bass fillet in the center of the paper.
4. Add sliced fennel and orange segments on top of the fish.
5. Drizzle with olive oil, season with salt and pepper to taste.
6. Fold the parchment paper over the filling, creating a tight seal.
7. Repeat for remaining fish fillets.
8. Steam in the preheated oven for 12-15 minutes or until cooked through.
9. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Tilapia en Papillote with Mango Salsa
Experience the fusion of Mediterranean and tropical flavors with this delightful dish. Pan-seared tilapia is wrapped in parchment paper with aromatics and baked to perfection, served with a refreshing mango salsa.
Ingredients:
– 4 tilapia fillets (6 oz each)
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 lemon, sliced
– 1/4 cup white wine
– 1/4 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1 ripe mango, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp fresh cilantro, chopped
– Lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine tilapia fillets, onion slices, garlic, lemon slices, white wine, chicken broth, and thyme.
3. Place each fillet in the center of a parchment paper square, leaving a 2-inch border around each fish.
4. Fold the parchment paper over the fish, creating a tight seal.
5. Bake for 12-15 minutes or until the tilapia is cooked through.
6. Meanwhile, combine mango, jalapeño, and cilantro in a bowl.
7. Serve the baked tilapia with mango salsa and a squeeze of lime juice.
Cooking Time: 12-15 minutes
Lamb Chops en Papillote with Rosemary and Garlic
A flavorful and aromatic dish that showcases the tender lamb chops, infused with the savory aroma of rosemary and garlic. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4 lamb chops (1 inch thick)
– 2 tbsp olive oil
– 4 sprigs of fresh rosemary, chopped
– 3 cloves of garlic, minced
– Salt and pepper to taste
– 4 pieces of parchment paper (8×12 inches)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, and garlic.
3. Place a lamb chop on each piece of parchment paper, leaving a 1-inch border around the meat.
4. Brush the mixture evenly over both sides of the lamb chops.
5. Fold the parchment paper to form a sealed pouch, making sure to seal the edges tightly.
6. Place the pouches on a baking sheet and bake for 25-30 minutes or until the lamb is cooked to your desired level of doneness.
Cooking Time: 25-30 minutes
Salmon en Papillote with Pesto and Cherry Tomatoes
Experience the classic Mediterranean flavors of salmon, pesto, and cherry tomatoes in this easy-to-make baked dish.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup pesto
– 1 pint cherry tomatoes, halved
– 1 lemon, sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
3. Place a salmon fillet in the center of each piece of parchment paper.
4. Spoon 1-2 tbsp of pesto on top of each salmon fillet, leaving a small border around the edges.
5. Arrange cherry tomatoes and lemon slices on top of the pesto.
6. Drizzle olive oil over the ingredients.
7. Fold the parchment paper to create a papillote, sealing the dish.
8. Bake for 12-15 minutes or until salmon is cooked through.
9. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Chicken Breast en Papillote with Mushrooms and Thyme
This classic French dish is a perfect showcase for tender chicken breast, earthy mushrooms, and fragrant thyme. By cooking the ingredients in parchment paper, you’ll achieve a moist and flavorful meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 2 tbsp butter
– 2 sprigs fresh thyme
– Salt and pepper to taste
– 1 lemon, cut into wedges
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt, pepper, and thyme.
3. In a large piece of parchment paper, create a square shape by folding the paper in half twice.
4. Place a chicken breast on one half of the paper, then add sliced mushrooms and dot with butter.
5. Fold the other half of the paper over the ingredients to form a packet.
6. Repeat for remaining chicken breasts.
7. Cook for 25-30 minutes or until chicken is cooked through.
8. Serve warm with lemon wedges.
Cooking Time: 25-30 minutes
Rainbow Trout en Papillote with Lemon and Capers
This recipe is a masterclass in simplicity, showcasing the natural flavors of rainbow trout paired with zesty lemon and salty capers. The result is a moist and flavorful fish dish that’s sure to impress.
Ingredients:
– 4 Rainbow Trout fillets (6 oz each)
– 1/2 cup white wine
– 2 lemons, sliced
– 2 tbsp unsalted butter
– 2 tsp chopped fresh parsley
– 1 tsp capers, rinsed and drained
– Salt and pepper to taste
– Fresh thyme sprigs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a large piece of parchment paper with butter, leaving a 1-inch border around the edges.
3. Place a trout fillet in the center of the paper, followed by a lemon slice and a sprinkle of capers.
4. Pour white wine over the fish, then top with another lemon slice and sprinkle with parsley.
5. Fold the parchment paper to seal the packet, making sure to eliminate any air pockets.
6. Place packets on a baking sheet and cook for 12-15 minutes or until trout is cooked through.
7. Serve immediately, garnished with thyme sprigs if desired.
Cooking Time: 12-15 minutes
Shrimp and Scallop en Papillote with Garlic Butter
Savor the flavors of the Mediterranean with this delectable seafood dish, cooked to perfection in a flavorful papillote package.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 12 scallops
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 lemon, sliced
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine shrimp, scallops, garlic, butter, lemon slices, salt, and pepper. Mix well.
3. Cut four pieces of parchment paper into 12-inch squares. Place one-quarter of the seafood mixture onto each square, leaving a 1-inch border around the edges.
4. Fold the parchment paper over the filling, creating a tight seal. Repeat with remaining ingredients.
5. Bake for 12-15 minutes or until the seafood is cooked through and the papillote is puffed and golden brown.
6. Serve hot, garnished with chopped parsley.
Cooking Time: 12-15 minutes
Vegetarian En Papillote with Quinoa and Roasted Vegetables
This recipe combines the nutty flavor of quinoa with a medley of roasted vegetables, all wrapped up in a flavorful parchment paper package.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 small eggplant, sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or broth.
3. Toss sweet potato, bell pepper, zucchini, eggplant, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
4. In a large piece of parchment paper, place cooked quinoa in the center. Top with roasted vegetables.
5. Fold parchment paper to create a package, making sure to seal edges tightly.
6. Place on a baking sheet and bake for an additional 10-15 minutes, or until quinoa is heated through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-60 minutes
Summary
Indulge in the art of cooking without limits with 18 mouth-watering en papillote recipes. This culinary delight combines flavors and textures in a parchment paper package, perfect for dinner. From seafood to meat and veggies, explore the various options like Salmon en Papillote with Lemon and Dill, Chicken en Papillote with Garlic and Herbs, Vegetable Medley en Papillote with Balsamic Glaze, and many more. Discover new flavors and cooking techniques that will elevate your mealtime experience.
