Name: Seafood en Papillotte
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

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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.

Variations

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:

hake
pollock
cod

Instead of, or in addition to prawns use:

scallops
langoustine
clams

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

📋 Recipe

Seafood en Papillotte

Amanda

Seafood en Papillote. Prawns, salmon, mussels and hake baked en papillotte with fresh lemon, dill and parsley for a quick, tasty and low-fat meal.

4.94 from 16 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine French

Servings

Calories 154 kcal

Ingredients

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

Instructions

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.

Nutrition Facts

Seafood en Papillotte

Amount Per Serving

Calories 154 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 95mg32%

Sodium 256mg11%

Potassium 408mg12%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 24g48%

Vitamin A 40IU1%

Vitamin C 17mg21%

Calcium 51mg5%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Use any fish you like and add in lime and chilli instead of lemon and herbs for a change.
Be careful of hot steam when you open the bags.

Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.

Keyword papillotte, seafood

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Food safety

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

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