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
- Smoked Salmon Mac and Cheese
- Smoked Haddock Kedgeree
- Salmon and Asparagus Puff Pastry Parcels
- Prawn and Squid Noodle Bowl
- Honey Garlic Salmon
- 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.
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.
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
Thanks Rebecca. We all need easy days in the kitchen.
Thanks for this great idea! Will pass this on to my seafood loving friend!
This is my favorite way to prepare fish! it's so easy and delicious. Especially with the herbs in your recipe! thanks!
I love these little seafood baggies! What a great idea thanks for the recipe!
Thanks Shadi. Nice and easy too!
Love seafood! What a fun way to make them! Looks so tasty!
Thanks so much Alex.
How delicious - I love the wonderful flavours of the seafood, and it is a great way to prepare them. A glass of white wine and some crispy bread and this - perfection!
Ah well...it's a good excuse for more travelling then!
Your seafood looks delicious. We were spoiled when we lived in New England as the fresh seafood was plentiful and sold for a good price. You would think living that living on the coast of Florida, it would be the same here. Unfortunately what is sold in our markets is very expensive and never looks all that great.
Well I'm enjoying it while it lasts Mimi 🙂
Definitely just leave the mussels out if they worry you. I have to say I have never eaten a bad mussel as once you get used to checking it becomes second nature. I have relatives with a seafood allergy so I would never force anyone lol! Hope you try it (sans moules) anyway. 🙂
What a great idea! I'm definitely jealous about where you live...
Love seafood, all sorts. This looks hummu and doable, except for the mussels. I don't have confidence in them.
Hi Barbara. It's on a roll like foil in a black box 'film de cuisson transparent special papillote' and I got it in Super U. I'm sure the bags would work well. Amanda
Thanks Susan! Please pick up some 'film de cuisson transparent special papillote' from Super U. It's a bit like using an old fashioned roasting bag and better than the quality of foil here.xx
This recipe looks delicious & healthy. I love fish & sea food, so your quick easy & clean way of cooking it, is a great idea. I have seen see through baking bags, but not in squares, where do you buy them. I live in France near Limoges so have a good choice of super markets.
Wow, you have introduced me to something totally new, I have never seen fish cooked this way. Here we get lots of fresh fish and we all love fish, so I am more than happy to have lots of fish recipes from you! I shall show this to Roddy, aka chief fish chef! Happy Sunday evening xx