Fish en Papillote

Cook time
15 Minutes

Recipe created November 2020.

Fish en Papillote is an easy, healthy and flavourful way of cooking fish.

Using the freshest produce, Larissa Takchi will show you how to create a simple and delicious meal in less than 15 minutes.

  • 4 fillets of firm white fish, skin removed (cod or snapper)

  • 2 lemons, zest and juice 

  • ½ tsp chilli flakes

  • Reserved fennel fronds

  • 2 tsp fennel seeds

  • 200ml extra virgin olive oil

  • Sea salt, to taste 

  • 1 fennel, sliced into ½ cm pieces (reserve fronds)

  • kipfler potatoes, washed, par boiled and sliced 

  • Capers, to serve 

  • Crème fraiche, to serve

  • Salsa verde, to serve 

  • Fresh dill and tarragon, to serve 

Find all the ingredients for Larissa's recipe at
Preheat the oven to 220C. In a medium bowl, combine the lemon zest, chilli flakes, fennel fronds and seeds, olive oil and sea salt. Add the fish, fennel and kipfler potatoes to combine and coat evenly with the oil. 
Lay out a piece of baking paper large enough for each fillet of fish. Place pieces of the fennel and potatoes at the base, draining off excess oil. Place one fillet of fish on top, season with sea salt and fold the baking paper in half. Crimp and fold the sides of the parchment paper to create a pouch and seal. Place in the oven and cook for 10-12 minutes or until the fish is opaque in the centre.
When ready to serve, open the pouch and top with capers, add a dollop of crème fraiche, a teaspoon of salsa verde, lemon juice and fresh herbs.