Baked Seafood parcels are known as being cooked en Papillotte in France. It simply means food cooked in paper or a wrapper, such as foil.
This dish is simple to make and the clearing up is easy. As fresh fish can be expensive, I've used frozen fish fillets. You don't even need to serve the fish, just let everyone open their own parcel and savour the aromas.
Just be sure to offer some nice crusty bread for dunking in the delicious juices!
What are the ingredients?
For this recipe you will need 2 salmon fillets and 2 cod fillets, each cut into 6 pieces and defrosted if frozen.
I have also used 12 raw king prawns. You can use them already peeled but bear in mind you will get a fuller flavour if they are cooked in their shells.
12 fresh mussels, which should be washed and remain closed. Any that do not close when tapped, or are cracked should be discarded.
1 lemon, sliced into 8 or 4.
15 g of fresh parsley and same of fresh dill.
120 ml of dry white wine such as Muscadet or a Sauvignon blanc
How to make the baked seafood parcels
Lay out a piece of baking parchment or clear oven parchment at least 30 cm square for each portion, and divide the fish into 4 portions.
Start with a layer of the fish with the shellfish on top, then the herbs and lemon.
Add a little white wine and seasoning then gather up the sides and secure with a tie wrap.
Place the bags on an oven tray and bake for about 10 minutes at 180. The mussels should be open. If you have any doubts about preparing mussels click here.
How to serve the baked seafood parcels
I tend to serve these in a pasta bowl so that none of the juices escape when the bag is opened.
Serve with plenty of crusty bread to mop up the juices and some steamed vegetables on the side.
You can really use any fish you like for this dish as long as the pieces are roughly the same size so that they cook evenly.
For white fish you could use:
Instead of, or in addition to prawns use:
Add a fine julienne of carrots, celeriac and courgette to the parcels for extra flavour.
Use fish stock instead of the wine.
Other fish dishes
- Monkfish with Chorizo
- Salmon and Avocado Parcels
- Thai Fish Burgers
- Chilli and Ginger Glazed Salmon
- Smoked Salmon Mac and Cheese
- Smoked Haddock Kedgeree
- Salmon and Asparagus Puff Pastry Parcels
- Prawn and Squid Noodle Bowl
- Honey Garlic Salmon
- Seafood Paella
- Linguine with Prawns and Asparagus
- Seared Scallops on Peas with Chorizo
- Squid Stuffed with Prawns and Crab
Seafood en Papillotte
- 2 salmon fillets
- 2 white fish fillets
- 12 raw king prawns
- 12 mussels washed and closed
- 1 lemon sliced
- handful of fresh herbs
- 120 ml dry white wine
- Cut the fish fillets into 6 and divide between four pieces of parchment about 30cm square.
- Add prawns and mussels and top with slices of lemon and herbs.
- Add 2 tablespoon of wine to each parcel.
- Gather the edges of the parchment and fasten the bags.
- Put the bags on an oven tray and cook in a preheated 180 C oven for about 10 minutes.
- Leave to stand for a few minutes before opening the bag.
Be careful of hot steam when you open the bags.
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove