Fish in Papillote 

If you’re someone who avoids cooking fish because of the lingering smell, Fish in Papillote is the perfect solution. This classic French technique seals fish and veggies inside a parchment packet to lock in moisture while keeping your kitchen fresh. 

The result is a perfectly steamed, light, and delicious 1-Point meal. Customize it with your favorite vegetables and seasonings, then let the oven do the work. Check out our other Weight Watchers dinner recipes for more easy meals!

Why Should You Try Fish in Papillote?

There are plenty of reasons to give this technique a try, whether you’re a fish enthusiast or someone looking to incorporate more seafood into your diet:

1. Minimal Smell and Cleanup: One of the biggest deterrents to cooking fish at home is the lingering smell. Papillote solves this problem by keeping the aroma—and any mess—contained within the wrapping. Your kitchen stays fresh, and cleanup is as simple as tossing the used parchment or foil.
2. Healthy and Low-Calorie: Fish in Papillote doesn’t require oil, though you can add a small drizzle for flavor if you prefer. This means the dish is naturally light and can easily be a 0-point Weight Watchers meal. If you’ve splurged earlier in the day, this is the perfect dinner to balance things out.
3. Effortless and Quick: This dish requires minimal prep and cooks in less than 20 minutes. Once your ingredients are prepped, it’s just a matter of assembling the packets and letting the oven do the work.
4. Customizable to Your Taste: This technique is highly flexible, letting you customize the dish with ingredients you enjoy or already have at home. With endless combinations of fish, vegetables, and seasonings.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 2

Serving Size: 1 papillote package

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

• 2 white fish fillets of your choice (about 200 g each)
• 1 teaspoon olive oil (5 ml)
• 3 tablespoons fresh lime juice (45 ml)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1 medium carrot, julienned or thinly sliced (60 g)
• 1 medium zucchini, spiralized or thinly sliced (200 g)
• 1/2 medium red onion, thinly sliced (50 g)
• 1/2 red bell pepper, thinly sliced (75 g)
• 1/2 green bell pepper, thinly sliced (75 g)
• Optional: 6 cherry tomatoes, halved (90 g)

Instructions

1. Prepare the Vegetables: Wash and prepare the vegetables. Julienne the carrot, spiralize or thinly slice the zucchini, and slice the onion, bell peppers, and cherry tomatoes (if using). Ensure all the vegetables are cut evenly to allow uniform cooking.
2. Season the Fish: Pat the fish fillets dry with a paper towel. Drizzle the olive oil and lime juice over both sides of the fillets. Sprinkle garlic powder and freshly ground black pepper evenly across the fish.
3. Assemble the Papillote Packages: Preheat the oven to 375°F (190°C). Cut two large sheets of parchment paper or aluminum foil, about 12×16 inches (30×40 cm) each. Place a layer of the prepared vegetables in the center of each sheet, dividing them evenly. Start with the carrot and zucchini, then add the onion, bell peppers, and cherry tomatoes on top. Lay a seasoned fish fillet over the vegetables in each package. Pour any remaining lime juice over the top.
4. Seal the Packages: Fold the parchment paper or foil over the fish and vegetables to form a half-moon shape. Starting at one corner, fold the edges over tightly, crimping as you go, to create a secure seal. This traps the steam and flavors inside during cooking.
5. Bake the Papillote: Place the sealed packages on a baking sheet. Bake in the preheated oven for 20 minutes or until the fish is fully cooked and flakes easily with a fork.
6. Serve: Carefully transfer each papillote package to a plate. Use scissors to cut a small slit in the top to release the steam safely before opening. Serve directly in the parchment with an optional garnish of fresh lime wedges.

Variations and Substitutions

The best part about Fish in Papillote is its versatility. Here are a few ideas to customize your meal:

1. Choice of Fish: You can use almost any fish fillet for this recipe. Salmon, cod, tilapia, haddock, or even a whole fish (if you don’t mind bones) work well. Thicker fillets like salmon may require slightly longer cooking times, while thinner ones like sole cook very quickly.
2. Seasoning Options: While a simple combination of salt, garlic, and lime juice is classic, feel free to get creative. Fennel tastes like licorice, white pepper creates a gentle warmth, and chili flakes bring spiciness to the dish.
3. Vegetable Combinations: Vegetables not only complement the fish but also add texture. Use broccoli florets, cauliflower, beans or even sweet potatoes. If you choose harder vegetables like carrots or sweet potatoes, be sure to slice them thinly to ensure they cook through.

Tips and Tricks for Making Fish in Papillote

1. Season Everything Thoroughly: Don’t skimp on seasoning. Ensure both the fish and the vegetables are evenly coated with salt, pepper, lime juice, or any marinades you choose to use.
2. Secure the Packet Properly: Fold the edges of the parchment or foil tightly to seal the packet completely. This keeps the steam inside and prevents any leaks. Place the sealed side up to avoid spills in the oven.
3. Avoid Overcooking: Fish cooks quickly, and overcooking can make it dry. Keep an eye on the cooking time—10-15 minutes at 375°F (190°C) is usually enough, depending on the thickness of the fillet.
4. Let it Rest Before Opening: Once cooked, let the packets rest for a minute or two before carefully opening them. Be cautious of the hot steam that escapes as you open the papillote.
5. Individual Servings: For the best results, prepare one papillote per serving. This ensures even cooking and allows each person to enjoy opening their own flavorful packet at the table.