Equipment
Ingredients
Proteins and Vegetables
- 600 g white fish fillets, boneless and skinless
- 400 g canned artichoke hearts, drained and quartered
Aromatics and Seasonings
- 15 g fresh ginger, peeled and finely julienned
- 30 g scallions, thinly sliced
- 10 g fresh dill, chopped
- 4 g salt
- 2 g black pepper, freshly ground
Liquids
- 30 ml olive oil, extra virgin
- 30 ml lemon juice, freshly squeezed
- 60 ml dry white wine
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 336 kcal
- Protein
- 32 g
- Carbohydrates
- 14 g
- Fat
- 16 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 735 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 90 mg
- Potassium
- 925 mg
- Calcium
- 81 mg
- Iron
- 2.0 mg
- Magnesium
- 57 mg
- Phosphorus
- 415 mg
- Zinc
- 1.6 mg
- Vitamin A
- 108 mcg
- Vitamin C
- 19 mg
- Vitamin D
- 18.0 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.20 mg
- Niacin
- 4.6 mg
- Folate
- 33 mcg
- Water
- 141 g
- Alcohol
- 2 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C (400°F). Cut four large squares of aluminum foil, each approximately 30 centimeters long.
Divide the quartered artichoke hearts evenly among the four foil squares, arranging them in the center of each piece to form a bed for the fish.
Place one fish fillet directly on top of the artichokes in each packet.
Season the fillets evenly with salt, freshly ground black pepper, julienned ginger, sliced scallions, and chopped dill.
Drizzle the olive oil, lemon juice, and white wine evenly over the fish and aromatics in each packet.
Fold the foil over the fish. Crimp the edges together tightly to create a completely sealed pouch. This ensures the steam cannot escape during cooking.
Place the sealed foil packets on a baking sheet. Bake in the preheated oven for 12 to 15 minutes. The fish should be opaque, flake easily with a fork, and reach a minimum internal temperature of 63°C (145°F).
Remove the baking sheet from the oven. Carefully open the packets, standing back to avoid the hot steam that will release. Serve immediately directly from the foil or slide the contents onto plates.
Chef's Notes
- Cooking en papillote requires exact timing. Trust the 12 to 15 minute window for standard fillets, but adjust slightly for very thick cuts like premium halibut or thin cuts like sole.
- Placing the artichokes underneath the fish acts as a trivet, preventing the bottom of the fish from overcooking while allowing the aromatics and juices to flavor the vegetables.
- When cutting the ginger, aim for the finest julienne possible. Large chunks of ginger will be overpowering and unpleasant to chew in an otherwise delicate dish.
Storage
Refrigerator: 2 days — Store in an airtight container, discarding the foil. Fish will lose some delicate texture upon reheating.
Reheating: Gently reheat in a covered pan over medium-low heat with a splash of water until warmed through.
Troubleshooting
Fish is dry and overcooked
Cause: The fillets were thin and left in the oven too long, or the oven runs hotter than indicated
Fix: Cannot be fixed, but can be masked slightly by spooning the extra cooking liquid or adding an extra drizzle of olive oil over the top
Prevention: Check doneness at the minimum time frame of 12 minutes, especially if using thinner cuts of fish
Fish is raw in the center
Cause: The foil packets were not sealed tightly, allowing steam to escape, or the fillets were very thick
Fix: Reseal the packets and return them to the oven for an additional 3 to 5 minutes
Prevention: Ensure the edges of the foil are crimped tightly before baking
Cultural Context
Cooking en papillote is a classic French technique that translates to cooking in parchment. Here, the method is adapted using aluminum foil for accessibility, blending Western elements like dill and artichoke with bright Asian aromatics for a modern, cross-cultural approach that highlights clean, healthy steaming.
