Easy Steamed Fish en Papillote Recipe

This is an easy and delicious way to cook fish perfectly. It's a twist on classic steamed fish en papillote, ready in minutes!

Prep Time5

Cook Time15

Total Time20

Servings: servings

Calories: 324kcal

1 ½ lbs cod fillet skin on salmon cut into 4 equal sized pieces cut into 4 equal pieces (or another firm-bodied fish, such as salmon, flounder, trout, or halibut)
1 small leek white and light green parts, thinly sliced
2 garlic cloves thinly sliced
1 medium zucchini thinly sliced
12 cherry tomatoes halved
1/2 cup chopped herbs roughly chopped (use your favorite herbs like parsley, dill, basil, or a combination)
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
¼ cup olive oil
2 lemons sliced thinly

Get Recipe Ingredients

Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet, braiser or Dutch oven with a lid.
Add the cod, onion, garlic, herbs, zucchini, cherry tomatoes, salt, and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine.
Transfer to the parchment-lined pan and arrange sliced lemon over the top. Drizzle with remaining olive oil and 1/4 cup water. Fold the paper over to cover the fish and crimp the edges together to seal.
Cover and cook over medium high heat for 5 minutes. Without lifting the lid, reduce heat to medium and cook for another 5-7 minutes. Remove the pan from the heat and let rest for 5 minutes.
Remove the lid, carefully open the paper, and serve from the pot over steamed rice.