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Fish en Papillote with Crème Fraiche & Mustard Sauce
with sauteed garlic chard

Active: 20 min Total: 35 min
En papillote means in parchment in fancy French. Cooking fish in parchment packets steams it and makes it tender and juicy. Topped with this mustard creme fraiche sauce, artichoke hearts, and olives, you've got a delicious Mediterranean treat that everyone will love to make together and then eat together


Fish En Papillote:
  • Shallots - 2 Tbsp , minced
  • Artichoke hearts - 1 can , quartered
  • Olives - 1/4 cup , sliced
  • Fish fillets, any type (4 to 6 oz) - 4 fillets
  • Parchment paper or tin foil -
  • Dried thyme - 1/2 tsp.
  • Lemon juice - 1 Tbsp
  • Capers (opt) - 2 Tbsp
  • Dijon mustard - 1 Tbsp
  • Crème fraiche - 1/4 cup
  • Lemon - 1/2 , wedges
Garlicky Chard:
  • Garlic - 4 cloves , minced
  • Chard - 1 bunch ((whatever color you like!))
  • Cooking oil - 2 Tbsp
  • Lemons - 1/2
  • Parmesan cheese (opt) - 2 oz


  1. Garlic (for chard) / Shallots / Artichoke hearts / Olives – Prep as directed
  2. Fish - Rinse and dry.
  3. Parchment paper or foil - Tear out 4 sheets, about 18" (45 cm) wide. Stack, fold in half, and then cut into angular heart shapes (diagram below or see video)

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  1. Preheat oven to 425F (218C) degrees
  2. Mix together 1⁄2 tsp. (2.3 ml) dried thyme, shallots, 1 tbs. (15 ml)lemon juice, capers, Dijon mustard, and crème fraiche with 1⁄4 tsp. (1.15 ml) kosher salt
  3. Open up your parchment paper and place one fillet onto one half. Divide crème fraiche mixture, artichoke hearts, and olives across fish
  4. Fold packet closed and make small folds along the open border to form an airtight seal (See diagram below or watch this video). Repeat for all packets
  5. Place folded pouches onto a baking sheet and bake for 12 minutes
  6. Tear chard leaves off of stems. Rinse and dry. Chop stems into 1⁄2” (1.25 cm) segments. Heat a skillet over medium-high heat. Add oil and then minced garlic and chard stems with a dash of salt to heated oil. Sauté until soft, ~3 min
  7. Add chard leaves, as much as can fit in the pan at a time, with a pinch of kosher salt. Add more leaves as room is made in the pan. Sauté until all leaves are wilted. Season to taste with salt and pepper, add a squeeze of lemon, and if desired, grate cheese over warm chard
  8. Open up your steaming packets of fish and serve with lemon wedges. Enjoy with your side of garlicky chard



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