Pescado en Papillote

Ingredients

• A littleolive oil
• 2 fillets (or more)fish
• 8small tomatoes, such as cherry or pear, halved
• 6 leavesbasil
• To tastechopped dill
• To tastesalt and pepper
• 4 sliceslemon

Instructions

1. 1

   Prepare the foil

   Lay two sheets of aluminium foil one on top of the other and drizzle a little olive oil over them.

2. 2

   Add the fish

   Place a fish fillet on the foil.

3. 3

   Add the tomatoes

   Arrange the halved tomatoes around the fish and season with salt and pepper.

4. 4

   Add the herbs

   Lay the basil leaves over the fillet. Add a little olive oil, then the lemon slices and dill.

5. 5

   Seal the parcels

   Fold the foil closed tightly so there are no gaps for steam to escape.

6. 6

   Bake the fish

   Set the parcels on a baking tray and place in an oven preheated to 250 °C (400 °F). Cook for 11 minutes.

7. 7

   Open carefully

   Use a knife to make an opening down the top of each parcel, taking care to avoid the hot steam.

8. 8

   Serve the parcels

   Open the parcels fully to reveal the contents, then serve each one on a plate. Add chopped green herbs if you like.

What is pescado en papillote?

Papillote is a method of cooking food in a sealed parcel, traditionally made with paper, so it steams in its own moisture. This version uses foil and pairs fish with tomatoes, basil, lemon and dill.

The Caribbean-style combination is simple and bright: the tomatoes soften as they cook, while the citrus and herbs perfume the fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 28g protein, 6g carbs, 8g fat.

Most of the protein comes from the fish, while the tomatoes contribute a small amount of carbohydrate. The olive oil supplies most of the fat; serve the fish with a generous portion of vegetables and a measured serving of rice or potatoes for a balanced plate.

Choosing the fish and tomatoes

Fish: Use two fillets of similar thickness so they cook at roughly the same rate. The recipe does not specify a variety, so choose a firm or delicate fish you enjoy.

Tomatoes: Cherry or small pear tomatoes are suggested. Halve them so their juices can mingle with the fish inside the parcel.

Sealing the parcels

Foil: Use two sheets layered together, as directed, and leave enough room around the fish to fold the edges closed. Crimp the seams firmly to keep the steam inside.

Steam: Open the parcel carefully after baking; hot steam can escape as soon as the seal is broken.

Herbs, lemon and seasoning

Basil and dill: The basil leaves go over the fish, with chopped dill added before sealing. Their fresh flavours complement the tomatoes without needing a complicated sauce.

Seasoning: Salt and pepper are added to taste, and the lemon slices bring acidity as the fish cooks.

Timing and doneness

Oven: Heat the oven before assembling the parcels, then bake them for 11 minutes as stated in the recipe. The listed temperature is 250 °C (400 °F); those two figures do not match, so check your oven setting and use the temperature appropriate to your equipment.

Check: Cooking time can vary with the thickness of the fillets. The fish should be opaque and flake easily when tested at its thickest point.

How to serve it

Serve: The recipe suggests bringing each parcel to the plate and opening it there, or opening it fully before serving. A little extra chopped green herb can add colour.

Pairing: Serve with rice, potatoes or crusty bread to make use of the tomato and lemon juices, alongside a green salad or cooked vegetables.

Recipe notes & tips

• Pat the fish dry before placing it on the foil so the parcels do not start with excess water.
• Keep the fillets similar in thickness for more even cooking.
• Halve the tomatoes before assembling the parcels so they release their juices as they bake.
• Crimp every edge of the foil securely to trap steam.
• Let the parcels rest briefly before opening, then cut away from your face and hands.
• Check the thickest part of the fish before serving, especially if the fillets are larger than usual.

Variations

• Add garlic: Tuck a thinly sliced clove beside the fish for a savoury note.
• Use another herb: Swap the basil for parsley if that is what you have available.
• Add chilli: Include a little sliced fresh chilli for gentle heat.
• Change the citrus: Use lime slices in place of lemon for a different citrus flavour.
• Add vegetables: Include thin strips of courgette so they cook quickly in the parcel.

Common mistakes to avoid

• Loose foil seams: Steam can escape; fold and crimp the edges tightly.
• Overcooking the fish: Check it at 11 minutes and continue only if it is not yet opaque and flaky.
• Uneven fillets: Pieces of different thickness may cook at different rates; choose similar-sized portions.
• Opening too quickly: Hot steam can burn; make a small opening first and keep your face and hands clear.
• Using whole tomatoes: They release less juice during the short bake; halve them as directed.

How to store

Refrigerate leftover fish in a sealed container for up to 2 days. Reheat gently in a covered oven-safe dish until hot, or eat it cold; avoid prolonged reheating, which can dry out the fish.

Frequently asked questions