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Zesty Lemon Basil Fish en Papillote is a vibrant and flavorful dish that captures the essence of fresh ingredients and simple cooking techniques. This method of preparing fish, known as "en papillote," involves wrapping the fish and accompanying ingredients in parchment paper, creating a sealed package that steams the contents to perfection. The result is a dish that is not only visually appealing but also bursting with flavor, making it a delightful addition to any meal.

Lemon Basil Fish en Papillote

Discover the deliciously vibrant Zesty Lemon Basil Fish en Papillote, a cooking method that perfectly steams fish and fresh vegetables in parchment paper, locking in flavors and moisture. This easy-to-make dish combines mild white fish with zesty lemon, fragrant basil, and colorful veggies like zucchini and bell peppers. Perfect for weeknight meals or special gatherings, it offers a healthy, gourmet experience that’s visually stunning and packed with essential nutrients. Enjoy a culinary journey that's both simple and impressive!
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Ingredients
  

4 (6-ounce) white fish fillets (such as cod, halibut, or tilapia)

1 large lemon, thinly sliced

1 cup fresh basil leaves, roughly torn

2 cloves garlic, minced

1 small zucchini, thinly sliced

1 small bell pepper, thinly sliced (any color)

1 cup cherry tomatoes, halved

¼ cup extra-virgin olive oil

Salt and pepper, to taste

Parchment paper (for wrapping)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Papillote: Cut four large rectangles of parchment paper, about 12x16 inches each. Fold each rectangle in half, then open it again to create a crease in the center.

      Layer the Vegetables: On one side of each rectangle, layer the zucchini, bell pepper, and cherry tomatoes. Drizzle a little olive oil over the veggies and sprinkle with salt and pepper.

        Add the Fish: Place a fish fillet on top of the vegetable bed in each parchment parcel.

          Season the Fillets: Top each fish fillet with minced garlic, 3-4 slices of lemon, and a generous amount of torn basil leaves. Drizzle with a little more olive oil and season with salt and pepper.

            Seal the Papillote: Fold the other half of the parchment over the fish and vegetables. Starting from one end, crimp the edges together tightly to seal in the steam and flavors.

              Bake: Place the wrapped parcels on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the fish is opaque and flakes easily with a fork.

                Serve: Carefully unwrap each papillote (beware of hot steam!), and transfer the contents to plates. Serve immediately, garnished with additional fresh basil if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings