Mediterranean Fish en Papillote
with quinoa / broccoli
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. We last featured a variations on this recipe in 2020.
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Broccoli - 1 lb , florets
- Oil, cooking - 2 tsp
- Vinegar, red or white wine - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Garlic - 2 cloves , chopped
- Yogurt, plain or Greek - 1 cup
- Lemon juice - 2 Tbsp
- Mustard, Dijon - 2 Tbsp
- Thyme, dried - 1/2 tsp
- 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
- Lemons - 1 , thinly sliced
- Parchment paper or foil - for cooking
- White fish - 4 filets (like cod, grouper, tilapia, or halibut)
Quinoa - (If prepping right before cooking, get oven heating before continuing with prep.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Broccoli / Garlic / Artichoke hearts / Olives / Capers - Prep as directed. Store broccoli and garlic in their own containers. Combine artichoke hearts, olives, and capers in another container. (Can be done up to 5 days ahead)
Make sauce - Combine garlic, yogurt, lemon juice, mustard, and thyme. (Can be done up to 5 days ahead)
Lemons - Thinly slice.
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 and season it with some salt and pepper. Top with lemon slices. Scatter the artichoke hearts, olives, and capers around and on top of the fish. 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.
Heat oven to 425F / 218C.
Spread broccoli out on a sheet pan and toss with oil, vinegar, red pepper flakes, and some salt and pepper.
Roast broccoli, shaking the pan halfway through cooking, until tender, 20 to 25 minutes.
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).
If quinoa was made ahead, reheat in the microwave.
Serve fish over quinoa with broccoli on the side. Serve sauce over fish, pasta, and broccoli. Enjoy!