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Fish en Papillote with Herbs and Lemon

Name: Fish en Papillote with Herbs and Lemon
Prep time: 13 min
Total time: 13 min
Cuisine: French
Ingredients: zucchini — 200 g; carrots — 120 g; fennel bulb — 100 g; shallot — 40 g; garlic — 6 g; extra-virgin olive oil — 27 g; salt — 5 g; freshly ground black pepper — 3 g; pack white fish — 680 g; lemon — 65 g; thyme — 2 g; flat-leaf parsley — 15 g; unsalted butter — 54 g; dry white wine — 59 g

Fish en Papillote with Herbs and Lemon reads citrus 5.6, sourness 5.3 and fruity 5.0 on Palate's 0–10 flavor X-ray — a French main, about 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.9 / 10
Sweet & Fruity — 6.1 / 10
Sour & Bright — 7.2 / 10
Bitter & Earthy — 2.2 / 10
Rich & Fat — 4.5 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Citrus 5.6 · Sourness 5.3 · Fruity 5.0 · Richness 4.1 · Sweetness 3.8 · Allium 3.6 · Herbaceous 3.4 · Salinity 3.2 · Umami 3.0 · Floral 2.4 · Earthy 2.0 · Funk & Ferment 1.9 · Marine & Briny 1.8 · Bitterness 1.6 · Warm Spice 1.3 · Nutty 1.1

What's in it (14)

zucchini — 200 g
carrots — 120 g
fennel bulb — 100 g
shallot — 40 g
garlic — 6 g
extra-virgin olive oil — 27 g
salt — 5 g
freshly ground black pepper — 3 g
pack white fish — 680 g
lemon — 65 g
thyme — 2 g
flat-leaf parsley — 15 g
unsalted butter — 54 g
dry white wine — 59 g

Time & effort: about 13 min · effort: involved

Nutrition (per 100 g, engine-estimated): 61 kcal, 9.5 g protein, 4 g fat, 2.9 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Preheat the oven to 425 F. Cut four 15-inch square sheets of parchment paper, fold each in half to crease, then open them flat on the counter.
In a bowl, toss the zucchini, carrots, fennel, shallot, and garlic with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated.
Divide the vegetable mixture into four equal mounds, mounding each one on half of a parchment sheet, close to the crease.
Season the fish fillets on both sides with the remaining 1/2 tsp salt and 1/4 tsp pepper, then set one fillet on top of each vegetable mound.
Top each fillet with 2 lemon slices, 2 sprigs of thyme, a scatter of parsley, and 1 tbsp of the butter.
Drizzle each packet with 1 tbsp wine, the remaining 1 tbsp olive oil, and the lemon juice, dividing evenly among the four packets.
Fold the parchment over the fish and vegetables and crimp the edges together in tight, overlapping folds to seal each packet completely, so steam cannot escape.
Transfer the packets to a rimmed baking sheet and bake until the packets are puffed and the fish is opaque and flakes easily with a fork, 12-14 minutes (internal temperature 145 F).
Slide each packet onto a plate, cut it open carefully at the table (hot steam will escape), and serve immediately, spooning the pan juices over the fish.

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Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.