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😋 Fish en papillote: the easy, super-tasty recipe
Fish en papillote can be prepared in a thousand and one ways, but today I'd like to offer you my classic recipe for the summer: a fish with super-tender flesh, tomatoes, melting green beans, lemon slices and the spicy rice I love to accompany it.
The nice thing about this recipe is that it mixes cultures: while the fish en papillote is close to southern French cuisine, the rice spiced with garam massala is typical of Indian cuisine (garam massala is a blend of roasted spices from India). And that's what I love about cooking: you can travel in a flash!
Packed with a variety of tastes and flavours, this recipe is also super-simple to make. So go ahead and give it a try !
💙 Why you'll love this fish en papillote recipe
- Papillote cooking keeps fish flesh ultra-tender and juicy
- It's quick and easy to make
- It's infinitely adaptable
✅ A recipe suitable for gluten intolerant/allergic people
If you're gluten intolerant or allergic, you can make this recipe, as none of the ingredients contain gluten.
Be careful with salt, as some may contain it, and garam massala : processed spices may contain it.
💡Frequently Asked Questions
Une fois votre poisson cuit, vous pourrez conserver cette recette 2 à 3 jours dans le frigo, à condition que la préparation soit bien dans un récipient hermétique.
Tomatoes are available from June to September included.
Green beans are available from June to October included.
If you make this fish en papillote, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Fish en papillote
- 11 oz white fish
- 1 ½ cups green beans
- 2 small tomatoes
- 1 lemon
- Salt to taste
- Pepper to taste
- 1 tablespoon virgin olive oil
- 1 shallot
- ⅔ cup rice
- 1 ½ cups water
- 2 tablespoons Garam Masala
- ½ vegetable broth cube
- Preheat your oven to 345°F/175°C in natural convection/high and low static heat mode, and pre-cook the stemmed green beans for 5 minutes in a pan of boiling water.
- Place a sheet of parchment paper on a baking sheet and fold as shown in the video above. First place the drained and coarsely dried green beans in a clean tea towel, then half the fish, salt, pepper, fresh herbs, a few slices of lemon and tomato.
- Do the same with the 2nd papillote and place in the oven for a dozen minutes.
- Meanwhile, prepare the rice: in a saucepan, sauté the finely chopped shallot in a drizzle of olive oil.
- Once translucent, add the rice, water and half a stock cube. Bring to the boil and cook, stirring frequently, for the time indicated on the packaging. Once cooked, add the garam massala, salt and cover for 5 minutes, to allow the rice to absorb the spices.
- Serve the fish en papillote with the Garam Masala rice.