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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

The fennel side was a pleasant surprise! Easy and quick. The finished result seemed fancy.

By: Samantha
Posted: Feb 06, 2018
Diet: Original
0 Helpful

we didn't find fennel in the store so made it with parsnips - which was great, and the sweet potatoes were fine but the fish was really kind of awful - it was bitter from the lemon rind and we didn't like it at all

By: Laura
Posted: Feb 06, 2018
Diet: Paleo
0 Helpful

This was really easy and delicious. For me, the fish needed some salt. I never had fennel before, so I enjoy expanding my tastes. (My 3 year old even ate some of the fish, so that is a plus!)

By: Kimberly
Posted: Feb 06, 2018
Diet: Gluten-free
0 Helpful

This was very easy and tasty. I would definitely make it again. I doubled the garlic and lemon as I like a little more flavor. I also subbed a different veggie since my partner doesn't love tomatoes.

By: Sarah
Posted: Feb 06, 2018
Diet: Original
0 Helpful

Simple and good. I steamed broccoli and combined that with the tomatoes instead of using fennel (our local grocer doesn't carry fennel and I wasn't up for a special trip). I used foil since I wasn't up for origami.

By: Angela
Posted: Feb 06, 2018
Diet: Original
0 Helpful

The fennel was super tasty. We made double the sauce since we didn't want to use half a fennel and half a can of tomatoes and ended up eating most of it. The fish was good. I feel like some of the flavors got lost. Maybe adding some lemon zest or less butter?

By: Kristen
Posted: Feb 06, 2018
Diet: Original
0 Helpful