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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
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine French
Servings 4
Calories 154 kcal


  • 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 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.


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.


Calories: 154kcalCarbohydrates: 4gProtein: 24gFat: 2gSaturated Fat: 1gCholesterol: 95mgSodium: 256mgPotassium: 408mgFiber: 1gSugar: 1gVitamin A: 40IUVitamin C: 17mgCalcium: 51mgIron: 2.1mg
Keyword papillotte, seafood
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