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Citrus Fennel Baked Fish en Papillote

October 28, 2021
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White wine caramelized fennel and shallots under a flaky white fish with layers of blood orange and lemon all tucked into a folded parchment square: this Citrus Fennel Baked Fish en Papillote is truly a package of flavor!
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White wine caramelized fennel and shallots under a flaky white fish with layers of blood orange and lemon all tucked into a folded parchment square: this Citrus Fennel Baked Fish en Papillote is truly a package of flavor!

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Fish en papillote is one of my favorite dishes for entertaining. Whether it be a lighter addition to your Christmas dinner, a main course for a fall dinner party, or even just a fun weeknight dinner, everything tastes better when it’s individually packaged. You see, “en papillote” is the Italian method of cooking fish in an individual paper package, usually using parchment paper. It’s a fun way to present a white fish — allowing everyone to open up a gift, or sorts. But, it’s also one of my favorite ways to bring a ton of flavor to a relatively boring fish. In this Citrus Fennel Baked Fish en Papillote recipe, herbaceous shallots and licorice-like fennel are spooned under a flaky fish of your choice then topped with citrus two ways. After wrapping everything up with parchment and sending it to the oven, all of the flavors melt into the buttery fish. I mean, does it get much better? I don’t think so. You have to try this one!!

White wine caramelized fennel and shallots under a flaky white fish with layers of blood orange and lemon all tucked into a folded parchment square: this Citrus Fennel Baked Fish en Papillote is truly a package of flavor!

the breakdown…

This Citrus Fennel Baked Fish en Papillote is extremely impressive, BUT that doesn’t mean it has to be complicated. Really, this dish is very simple, and comes together super quick. To start things off, you’ve got to get that fennel shallot mixture going. With a bit of hot oil in a skillet, saute up those mild, crunchy veggies with some garlic, oregano, thyme, salt, and pepper. Minimal spices, yet so much flavor. A good fish really doesn’t need to go over the top. Rather, you get the perfect little base for the white wine and lemon deglaze that comes in next. 

After that wine has cooked down, it’s time to get assembling your packages. Told you this was simple… right?? Simply spoon some of that fennel mixture into the bottom of a square of parchment. Your square should be cut approximately 10×10 inches, but it’s not all that important as long as it can wrap around the fish. Hence, the next step is to pat dry that fish, and layer it right on top of the fennel. I almost always pat my fish dry before cooking it. I swear it won’t dry it out. If anything, it just allows for the fish to get extra crispy in the oven… and who doesn’t love a crispy fish?!

all about that citrus!

To finish off these Citrus Fennel Baked Fish en Papillote packets, go ahead and layer on all that citrus! I’m talking about both blood orange and lemon. The sweetness of the blood orange paired with the tanginess of the lemon is truly a match made in heaven, especially when it bakes down into the fish in the oven. Then, with a little drizzle of a high quality, flavorful olive oil, there’s seriously so much flavor in there. 

White wine caramelized fennel and shallots under a flaky white fish with layers of blood orange and lemon all tucked into a folded parchment square: this Citrus Fennel Baked Fish en Papillote is truly a package of flavor!

With your fish all ready to go, all you have to do is fold it up! Fold in the short folds first, then roll up the longer sides — sealing them together as you go. I think this is the easiest method, but really, as long as your fish is all sealed up in that parchment, it will be delicious. Load up those folded packets onto a baking sheet and send them to the oven! After about 12-15 minutes your fish should be flaky and cooked through. If your fish is on the thicker side (such as a halibut or bass), I would leave it in for closer to 20 minutes. Besides that, though, 15 should do the trick.

how to serve it up…

Once cooked through, your fish will seriously taste like butter — I promise. The combination of the bright citrus flavor with extra fresh herbs and that bitter fennel is truly a heavenly bite. Serve it up with some roasted or smashed potatoes, some Parmesan Pistachio Smashed Carrots, my Creamy Mashed Cauliflower, or my Creamy Herbed Braised White Beans and you have yourself a delicious, impressive meal. This Citrus Fennel Baked Fish en Papillote is truly perfect for a nice dinner party or holiday — especially in the fall or winter months. But, it is also perfect for an easy weeknight fish dinner, which can be so difficult when it’s not grilling season. Really, this dish is never a bad idea!!

I hope you love this Citrus Fennel Baked Fish en Papillote as much as I do! Let me know what you think in the comments below:))

Citrus Fennel Baked Fish en Papillote
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Citrus Fennel Baked Fish en Papillote

Recipe by Annie PatrickCourse: Main Course, Fish CourseCuisine: American, Seafood, Fall, WinterDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

White wine caramelized fennel and shallots under a flaky white fish with layers of blood orange and lemon all tucked into a folded parchment square: this Citrus Fennel Baked Fish en Papillote is truly a package of flavor!

Ingredients

  • 2 tbsp olive oil

  • 1 bulb fennel, thinly sliced

  • 2 shallots, thinly sliced

  • 2 cloves garlic, finely diced

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • Salt and pepper, to taste

  • ½ cup white wine

  • 1 lemon, juiced

  • 4 skinless white fish fillets (6-8 oz), pat dry*

  • 1 blood orange, thinly sliced

  • 1 lemon, thinly sliced

  • Drizzle of olive oil*

  • 4 8×8 inch squares parchment paper, for wrapping

  • Fresh parsley, rosemary, or oregano, to serve

Instructions

  • Preheat the oven to 425.
  • In a large skillet, heat the olive oil over medium high heat. Once hot, toss in the fennel, shallots, and garlic. Sauté for 4-5 minutes, or until softened. Stir in the oregano, thyme, salt, pepper, white wine, and lemon juice. Cook for another 3-5 minutes, until the wine has cooked down.
  • Scoop some of the fennel shallot mixture into the center of each parchment square. Place a fillet of fish on top of the fennel, then layer 2 slices of blood orange and 2 slices of lemon on top of the fish. Drizzle everything with a little bit of olive oil.
  • To fold your parchment paper: Fold in the top and bottom (the short folds) of the parchment square. Then, fold in the two longer sides and roll together to seal. Place the packets on a baking sheet.
  • Transfer the baking sheet to the oven. Bake for 14-18 minutes, or until the fish is flaky and cooked through (the time will vary based on the thickness of your fish).
  • Serve with fresh herbs and enjoy!

Notes

  • Cod, haddock, snapper, and grouper are all great here. You could also use halibut, although you might have to increase the cooking time as it is usually much thicker. I wouldn’t recommend a bass here.
  • When drizzling the olive oil over the fish, I recommend using a high quality, flavorful oil for the best results.
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