Haddock En Papillote

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Haddock En Papillote, a French technique of steaming fish in parchment paper, is my favourite hands-off way to cook haddock. Any white fish fillet will work.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: European, French

Servings: servings

Calories: 294kcal

Author: Kelly (Garlic All Day)

Ingredients

2 fillets haddock, cod, or rockfish
1 lemon
1 small carrot
1 cup broccoli
4 cloves garlic
2 tablespoons extra virgin olive oil
½ teaspoon salt
½ teaspoon ground black pepper

Instructions

Preheat the oven or air fryer to 400 °F. On your kitchen counter, spread out a large sheet of parchment paper, big enough to easily fold over both fish fillets.
Thinly slice 1 lemon and lay it on the top half of the parchment paper.
Rub ½ teaspoon salt and ½ teaspoon ground black pepper over 2 fillets haddock, cod, or rockfish on all sides. Lay the fish on top of the lemon slices.
Mince 4 cloves garlic and sprinkle it over the fillets.
Drizzle 2 tablespoons extra virgin olive oil all over the fish.
Julienne 1 small carrot and cut 1 cup broccoli into florets. Spread the julienned carrots over the haddock fillets and nestle the broccoli around the fillets.
Take the bottom half of the parchment sheet and fold it up to the top half so that it fully covers the haddock fillets. Starting at one corner, crease the paper together and continue all the way up the seam so that it forms a dumpling-shaped packet that securely holds the fillets inside. (See step-by-step photos in the post above.)
Bake or air fry the haddock for 10 to 12 minutes. Unwrap the paper packet and transfer the haddock and vegetables to plates. Squeeze extra lemon juice on top if desired.

Nutrition