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Mediterranean Fish en Papillote
with orzo / broccoli

Active: 45 min Total: 45 min
Cooking fish "en papillote" is just a fancy way of saying that it's wrapped tightly in parchment paper and sealed before roasting. This cooking method helps to seal in moisture, keeping the fish tender.
Smarts: In this recipe, a creamy mustard sauce gives the fish added flavor - spoon half of the sauce over the fish before cooking and save half to use when it's served.


Mediterranean Fish en Papillote:
  • Onions, medium and red - 1/4 , thinly sliced
  • Artichoke hearts (14 oz / 397 g) - 1 can , drained and quartered (look for quartered hearts)
  • Olives, pitted Kalamata - 1/2 cup , halved lengthwise
  • Capers - 1 Tbsp , drained and rinsed
  • Parchment paper or foil - for cooking
  • White fish - 4 filets (like cod, grouper, tilapia, or halibut)
  • Crème Fraiche- Mustard Sauce (ingredients listed separately) - 6 Tbsp + 6 Tbsp
Crème Fraîche-Mustard Sauce:
  • Garlic - 3 cloves , chopped
  • Crème fraîche - 1/2 cup (sub sour cream, but it won’t be quite as thick and rich)
  • Lemon juice - 2 Tbsp
  • Mustard, Dijon - 2 Tbsp
  • Thyme, dried - 1/2 tsp
  • Pasta, uncooked orzo - 1 1/2 cup
Roasted Spicy (or not) Broccoli:
  • Broccoli - 1 lb , florets
  • Oil, cooking - 2 tsp
  • Vinegar, red or white wine - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp


  1. Pasta - (If prepping right before cooking, get oven heating before continuing with prep.) Cook pasta according to package instructions. (Can be done up to 5 days ahead)
  2. Broccoli / Garlic / Onions / Artichoke hearts / Olives / Capers - Prep as directed. Store broccoli and garlic in their own containers. Combine onions, artichoke hearts, olives, and capers in another container. (Can be done up to 5 days ahead)
  3. Make sauce - Combine garlic, crème fraîche, lemon juice, mustard, and thyme. Divide sauce into two portions. (Note: One portion of sauce will be used for the raw fish and one will be served with the finished dish, so make sure these stay separate.) (Can be done up to 5 days ahead)
  4. Prepare fish en papillote - Tear out 1 sheet of parchment paper or foil per serving (so for 4 servings, use 4 sheets), 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. Spread the top of the each piece of fish with first portion of sauce (reserve second portion) and top with onions, artichoke hearts, olives, and capers. 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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  1. Heat oven to 425F / 218C.
  2. Spread broccoli out on a sheet pan and toss with oil, vinegar, red pepper flakes, and some salt and pepper.
  3. Roast broccoli, shaking the pan halfway through cooking, until tender, 20 to 25 minutes.
  4. When broccoli is about halfway through cooking, transfer second sheet pan with the fish to the oven and cook until fish is cooked through / flakes easily with a fork, 10 to 14 minutes (depending on thickness).
  5. If orzo was made ahead, reheat in the microwave.
  6. Serve fish over orzo with the second portion of sauce and broccoli on the side. (Open the fish en papillote right on your serving plates - the orzo is great for soaking up the flavorful cooking liquid from inside the packets.)



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