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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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

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

  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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Make

  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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (10)
No ratings yet.
Gluten-free (0)
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Paleo (0)
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Vegetarian (0)

6 reviews

I have made this twice now, the first time I used the creme fraiche. The second time I didn't because i couldn't find it at the grocery store. I used mexican sour cream instead. LOL. bad idea! The creme makes this dish and you absolutely need it. The second time it was bland I could not even finish it. I used kale instead of chard turned out yummy.

By: Amanda
Posted: Apr 03, 2015
Diet: Original
0 Helpful

Fish was good, but not memorable. We used cod, which picked up the other flavors well. The cooking method made it very moist and tender. The chard was DELICIOUS with the Parmesan cheese! If it were the star of the show instead of an extra, I would have bumped up the rating on this meal!

By: Sundi
Posted: Nov 05, 2014
Diet: Original
0 Helpful

I had a hard time keeping the parchment packets airtight and cooking the fish all the way through. I ended up having to reinforce them by wrapping them in aluminum foil. Once it was done it was great, but I think next time I'll just use foil from the get-go.

By: Kathryn
Posted: Jan 21, 2014
Diet: Original
0 Helpful

Obsessed with the chard dish! Will use less capers and artichokes for the fish next time.

By: Sidney
Posted: Jul 29, 2013
Diet: Original
0 Helpful

This was really lovely. Never had creme fraiche before!

By: Candace
Posted: Jul 20, 2013
Diet: Original
0 Helpful

Chard (we used rainbow) was really good!

By: Amanda
Posted: Jun 17, 2013
Diet: Original
0 Helpful