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Baked Seafood Parcels

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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

lemon and parsley and dill

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.

close up of mixed fish pieces

Add a little white wine and seasoning then gather up the sides and secure with a tie wrap.

seafood parcels ready to cook

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. 

Baked Seafood Parcels

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

 

Seafood en Papillotte

Amanda Wren-Grimwood
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.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine French
Servings 4
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 tbsp 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.
Keyword papillotte, seafood
Tried this recipe?Let us know how it was!

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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Reader Interactions

Comments

  1. Amanda

    Thanks Priya!

  2. Amanda

    Thanks Rebecca. We all need easy days in the kitchen.

  3. Priya Lakshminarayan

    5 stars
    Thanks for this great idea! Will pass this on to my seafood loving friend!

  4. Rebecca

    5 stars
    This is my favorite way to prepare fish! it's so easy and delicious. Especially with the herbs in your recipe! thanks!

  5. Amanda

    Thanks Cate!

  6. Cate

    I love these little seafood baggies! What a great idea thanks for the recipe!

  7. Amanda

    Thanks Shadi. Nice and easy too!

  8. Shadi Hasanzadenemati

    5 stars
    Love seafood! What a fun way to make them! Looks so tasty!

  9. Amanda

    Thanks so much Alex.

  10. Alex

    5 stars
    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!

  11. [email protected]

    Ah well...it's a good excuse for more travelling then!

  12. Karen

    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.

  13. [email protected]

    Well I'm enjoying it while it lasts Mimi 🙂

  14. [email protected]

    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. 🙂

  15. chef mimi

    What a great idea! I'm definitely jealous about where you live...

  16. marymtf

    Love seafood, all sorts. This looks hummu and doable, except for the mussels. I don't have confidence in them.

  17. [email protected]

    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

  18. [email protected]

    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

  19. barbaralilian

    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.

  20. ourfrenchoasis

    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

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