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Lemon White Fish en Papillote
with couscous / fennel and tomato saute

Active: 35 min Total: 35 min

Use any type of white fish for this classic preparation with clean, bright flavors.
Smarts: Cooking fish "en papillote" (in parchment paper) helps it to stay succulent and absorb the flavors of the other ingredients it's cooked with.

Tags

Ingredients

Servings:
4
Metric
Lemon White Fish en Papillote:
  • Garlic - 2 cloves, chopped
  • Lemons - 1, thinly sliced rounds
  • Capers - 1 Tbsp, drained and rinsed
  • Fish, any white fish like tilapia, hake, flounder or halibut - 1 lb
  • Parchment paper - 4 pieces (sub foil)
  • Butter - 2 Tbsp
Couscous:
  • Stock, any type - 3/4 cup (sub water)
  • Salt - 1/2 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup
Fennel and Tomato Saute:
  • Garlic - 2 cloves, chopped
  • Fennel - 1 bulb, sliced
  • Oil, olive - 1 Tbsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic (for fish and saute) / Fennel - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make couscous - Combine stock, salt and butter (portion for the couscous) in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 days ahead)
  3. Lemons / Capers - Prep as directed.
  4. Fish - Slice fish into desired number of serving sizes. Rinse and pat dry. Season with some salt and pepper.
  5. Prepare fish en papillote - If prepping right before cooking, get oven heating before continuing. Tear out 1 sheet of parchment paper per serving (so for 4 servings, use 4 sheets) or foil, about 18" (45 cm) wide. For parchment paper, stack, fold in half, and then cut into angular heart shapes (diagram below or see video). If you’re using foil, there’s no need to do this. Place each fish fillet onto one half of each piece of parchment or foil. Top fish with butter (portion for fish), garlic (portion for fish), capers and lemon slices. Fold parchment or foil over to enclose fish. Crimp the edge of the foil or fold edges of parchment to seal.
    Place fish en papillote in a single layer on a sheet pan.

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Make

  1. Heat oven to 425F / 218C degrees.
  2. Bake fish en papillote in the oven until it flakes easily with a fork (you can peel one packet open to test), 10 to 15 minutes, depending on thickness.
  3. While fish bakes, heat a saute pan with olive oil over medium heat. Add fennel with a pinch of salt. Saute until fennel is very tender and golden brown, 5 to 6 minutes. Add garlic (portion for saute) and tomatoes (including liquid). Bring to a simmer. Simmer until liquid has reduced, 4 to 5 minutes more. Season with some salt and pepper.
  4. If couscous was made ahead, reheat in the microwave (add a splash of stock or water if it seems dry).
  5. Serve fish in the packets used for cooking (that way you won’t lose any of the delicious lemon butter sauce). Enjoy couscous with fennel and tomato saute spooned over top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (83)
Gluten-free (7)
Paleo (14)
Vegetarian (9)

40 reviews

I made this with seabass and extra garlic which turned out very nice, even my 1 year old loved it. I wasn't too happy with the sauce though because it turned out very sour (maybe the type of tomatoes I used?). Next time I'd use some onions and add a bit of sugar to balance it out.

By: Mellissa
Posted: Feb 11, 2018
Diet: Gluten-free
0 Helpful

I made it with cod, added some extra lemon juice and dill seasoning as well as salt. The couscous and tomato with fennel was nice. Overall it was a good meal.

By: Teresa
Posted: Feb 10, 2018
Diet: Original
0 Helpful

The fish was simple and tasty, although we did whip up some tartar sauce to go with it to entice the littles (which I think was the only thing they actually ate!) It probably would have been a bit bland if we wouldn't have had a condiment. I think this was our first time cooking fennel. We ate it, but we wouldn't likely get excited about making it again.

By: Adam & Christina
Posted: Feb 10, 2018
Diet: Original
0 Helpful

I added pine nuts and a dash of white wine, because they complement each other very well. Very good.

By: Daniel
Posted: Feb 09, 2018
Diet: Vegetarian
0 Helpful

Subbed the fennel-which my daughter won't touch- with a barley vegetable pepper filling from the Thug Kitchen cookbook.

By: Katherine
Posted: Feb 08, 2018
Diet: Gluten-free
0 Helpful

Vegetables were delicious, fish was meh. Some of this could be down to the particular type of fish we used, or our particular garlic (was way too many ch for the fish). Would try again, but would back off the garlic and maybe try a different type of fish.

By: Nicole
Posted: Feb 08, 2018
Diet: Paleo
0 Helpful