Fish En Papillote with Orange Marmalade
Looking for a healthy, original dish that’s quick to prepare? I’ve got a great recipe for Fish En Papillote with Orange Marmalade! The combination of fish with the sweetness of marmalade, on a bed of melting fennel, might just surprise you, even if you’re hesitating about sweet and sour.
Ingredients for the Fish En Papillote with Orange Marmalade
You don’t need many ingredients to make this recipe, and you can vary it to suit your tastes! You’ll find the exact quantities in the recipe card.
- Fish: Choose a fish fillet such as codfish, sea bass, sole or haddock. For a richer option, opt for salmon or trout.
- Orange marmalade: Adds a touch of sweetness with just a hint of bitterness. You can buy it ready-made or make it yourself by following this recipe.
- Fennel: Goes very well with orange and fish!
- Red onion: For color and to spice up the dish.
- Orange: Optional, but adds a pretty visual touch to the papillote and gently enhances the orange flavor.
- Lemon juice: To season fennel.
- Olive oil: Just a drizzle is enough to cook the fish.
- Dill and fresh parsley: For a touch of freshness.
How to prepare fish en papillote?
Start by seasoning the fish fillets with salt and pepper. Spread a tablespoon of orange marmalade over the top of each fillet.
Using a mandolin, finely slice the fennel into thin strips. In a small bowl, mix it with a drizzle of lemon juice, a pinch of salt, pepper and a tablespoon of olive oil.
Place half the fennel and a few slices of red onion on a sheet of parchement paper.
Then place two orange slices in the center to form a base. Place a fish fillet on top of the oranges, then sprinkle with dill and parsley. Add a little pepper and drizzle with olive oil.
Close the papillote by folding over the long edges and tying the ends like a sweet.
Repeat the operation for the second papillote.
Place the papillotes on a baking sheet. Bake at 350℉ (180°C) for 20 to 25 minutes. The fish should be tender and flake easily.
Note: Cooking fish en papillote keeps it tender and soft, preserving its flavors and aromas. It also avoids breaking delicate fish.
Present the papillote directly on the plate to preserve the flavorful cooking juices. Sprinkle with freshly chopped dill and parsley.
Serving suggestion: This dish is perfect with basmati rice or steamed potatoes for a balanced meal.
Tips for successful fish en papillote
- Don’t overload the papillote: Leave enough space for air to circulate and flavors to develop.
- Use parchment paper: unlike aluminium, it doesn’t alter flavors.
- Keep an eye on the cooking time: the fish should remain melting, so it’s better to take it out a little earlier than too late.
More fish recipes
- Parmesan Crusted Cod with Thyme
- Bouillabaisse (easy recipe)
- French Salmon Meunière
- Salmon Rillettes (French spread recipe)
Frequently Asked Questions
The best fish for cooking en papillote are mild, flaky white fish like cod, tilapia, haddock, halibut, snapper, or sole, as they steam beautifully and absorb flavors well. Salmon or sea bass are also excellent choices due to their rich texture and moisture retention.
It’s best to freeze raw fish already prepared in foil and bake it directly in the oven without thawing.
They can be kept for 24 hours in an airtight container in the refrigerator.
Replace the orange marmalade with a thin layer of sweet honey and remove the onion for a milder version.
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Recipe Card
Fish En Papillote with Orange Marmelade
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Ingredients
- 2 fish fillets cod, tilapia, haddock or sole, approx. 5.5 oz or 150 g each
- 2 tablespoons orange marmalade
- 1 fennel bulb small
- 1 red onion small
- 1 orange organic
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Decoration
- Dill fresh
- Parsley or chervil, fresh
Instructions
Preparing the fish
- Season fish with salt and pepper. Spread a tablespoon of orange marmalade over the top of each fillet.
Prepare the garnish
- Using a mandolin, finely grate the fennel into thin strips. Cut the orange into half-slices and mince the red onion.
- In a small bowl, combine the fennel with a drizzle of lemon juice, a pinch of salt, pepper and a tablespoon of olive oil. Mix gently to coat well.
Assemble the papillotes
- On a sheet of baking paper, arrange half the fennel and a few slices of onion. In the center, place two orange slices to form a base.
- Place a fish fillet on the oranges, then sprinkle with dill and parsley or chervil. Add a little pepper and drizzle with olive oil.
- Close the papillote by folding over the long edges and tying the ends like a candy.
- Repeat for the second papillote.
Cook
- Place the papillotes on a baking tray. Place in the oven at 356℉ (180°C) (gas mark 6) for 20 to 25 minutes, until the fish is tender and cooked through.
Serve
- Present the papillote directly on the plate to preserve the cooking juices.
- Sprinkle with chopped dill and fresh parsley for a touch of freshness and color. Serve with rice or boiled potatoes for a healthy, balanced meal.
