Zesty Lemon Basil Fish en Papillote

Ingredients

Main Ingredients

• 4 (6‑oz) fillets of cod or halibut
• 1 cup thinly sliced zucchini
• 1 cup cherry tomatoes, halved
• 4 large parchment sheets (12×16 in)

Sauce / Marinade

• 3 Tbsp extra‑virgin olive oil
• 2 Tbsp fresh lemon juice
• 1 tsp lemon zest
• ¼ cup dry white wine (optional)
• ¼ cup fresh basil leaves, chopped

Seasonings & Garnish

• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• Pinch red‑pepper flakes (optional)

Instructions

Assembling the Papillote Packets

1. Lay out parchment. Place each parchment sheet on a flat surface. Fold the sheet in half, then open it like a book to create a 12×8 in rectangle—this gives you enough room to fold the edges securely.
2. Layer vegetables. Spread a handful of the seasoned zucchini and tomatoes on the lower half of the parchment, leaving a 1‑inch border. The vegetables form a bed that keeps the fish from sticking and releases steam.
3. Add the fish. Place a seasoned fillet on top of the vegetable bed. Drizzle each piece with ¾ Tbsp of olive oil, then spoon half of the lemon‑basil sauce over the top. Sprinkle the remaining lemon zest and a few extra basil leaves for an aromatic finish.
4. Seal the packet. Fold the parchment over the fish, then crimp the edges by folding them over twice, creating a tight seal. The steam trapped inside will cook the fish gently and keep all flavors locked in.
5. Bake. Transfer the sealed packets onto a baking sheet and place in a preheated 400°F (200°C) oven. Bake for 12‑15 minutes, depending on the thickness of the fillet. When you open a packet, the steam should billow out, and the fish should flake easily with a fork.