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Rockfish with Fennel and Butter En Papillote

  • Rockfish
  • All White Fish
  • Bake
  • Active Time:20 min
  • Total Time:40 min
  • Servings:2-3
  • Difficulty:Intermediate
Photo by Kelley Jordan

Steaming in parchment guarantees moist fish and locks in delicate vegetable and herb flavors. Try mixing up different combinations of vegetables and herbs and spices. The possibilities are endless!

Ingredients

Directions

PREPARE PAPILLOTE

Cut fillets into individual portions and pat dry with paper towel.

Tear 12-inch piece of parchment for each fillet of fish, and place fish in the center of each piece.

Evenly divide fennel slices on top of each fillet. Set one tablespoon butter on top of the sliced fennel. Sprinkle with salt, pepper and lemongrass seasonings (or your favorite herb mix).

FOLD & BAKE PACKETS

Fold parchment paper up from both sides to cover the fish. Fold the remaining two sides and tuck under, to create a packet.

Bake at 350°F for 15-20 minutes, until packets puff slightly and fish is no longer translucent.

START YOUR CULINARY seafood ADVENTURE

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