Wolffish en Papillote
Wolffish en Papillote is a classic French preparation where tender, mild-flavored wolffish fillets are baked in a parchment paper pouch with vegetables and aromatics. This steaming method locks in moisture and flavor, typically featuring ingredients like white fish, sliced fennel, cherry tomatoes, capers, and fresh herbs. The technique is a staple of French bistro and home cooking, celebrated for its simplicity and elegant presentation.
🍽️ Nutrition at a glance
This dish is high in protein and low in carbohydrates, making it a light yet satisfying meal. It provides excellent sources of omega-3 fatty acids, selenium, and B vitamins, with a typical serving containing approximately 250-300 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 420 mg |
| Selenium | 45 mcg |
| Vitamin B12 | 2.5 mcg |
| Phosphorus | 280 mg |
| Niacin (B3) | 6 mg |
| Potassium | 450 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Vitamin B6 | 0.4 mg |
| Magnesium | 35 mg |
Per 1 fillet with vegetables (approximately 250 g) · estimated, varies by recipe
💡 What's interesting
The 'en papillote' (in parchment) method is a cornerstone of French culinary technique, prized for creating a self-contained steaming environment that requires no added fat. Nutritionally, wolffish is a lean, sustainable seafood choice that is particularly rich in the antioxidant mineral selenium.
