Poisson en Papillote (French)
Poisson en Papillote is a classic French dish where fish is baked in a sealed parchment paper packet, steaming it in its own juices along with aromatics. The fish is typically white and flaky, such as cod, halibut, or sea bass, and is cooked with vegetables like julienned leeks, carrots, and zucchini, along with fresh herbs like tarragon, parsley, and a splash of white wine or lemon juice. This elegant and healthy preparation method originates from the coastal regions of France, particularly Provence.
🍽️ Nutrition at a glance
This dish is high in protein from the fish and low in carbohydrates, with a moderate amount of healthy fats depending on the fish type and any added butter or oil. It provides key nutrients like omega-3 fatty acids, lean protein, and vitamins from the vegetables, with a typical serving containing roughly 250-350 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 34 g |
| Carbs | 6 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Potassium | 650 mg |
| Phosphorus | 350 mg |
| Vitamin B12 | 4.5 mcg |
| Selenium | 40 mcg |
| Vitamin C | 15 mg |
| Magnesium | 60 mg |
| Vitamin A | 80 mcg |
| Iron | 1.5 mg |
Per 1 fillet (180 g) · estimated, varies by recipe
💡 What's interesting
The 'en papillote' (in parchment) technique is a hallmark of French cuisine, prized for its ability to lock in moisture and create a dramatic, aromatic presentation when the packet is opened at the table. Nutritionally, this gentle steaming method preserves the delicate nutrients of the fish and vegetables better than frying or heavy sautéing.
