Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Mains > Fish 'En Papillote with Salsa Verde

Fish 'En Papillote with Salsa Verde


This French method of cooking fish involves cooking it in a packet, which steams the fish in its’ own juices. These can be made ahead of time and stored in the fridge until ready to cook, making them ideal for entertaining – traditionally they are served on a plate in their packet, ready for your guests to slit open and enjoy. Experiment with varying the vegetables, herbs and spices, to create your own “signature” recipe. Served with the punchy “Salsa Verde”, this is a great supper dish for the Summer.



Small knob of butter
4 Fish fillets e.g. salmon, cod, sole, trout, seabass
1 Carrot, peeled, cut into matchsticks
1 Courgette, cut into matchsticks
2 Spring Onions, cut into matchsticks
1 Lemon Grass, crushed and cut into circles
50g Root Ginger, peeled and cut into matchsticks
Juice of half Lemon
Black pepper
4 Dill Sprigs
A little White Wine
Salsa Verde

1 Shallot
6 Anchovies
1 teaspoon Dijon Mustard
2 tablespoons Mint
2 tablespoons Dill
2 tablespoons Tarragon
2 tablespooons Parsley
2 tablespoons Watercress
2 tablespoons Basil
4 tablespoons Olive Oil
2 tablespoons Capers
Juice ½ Lemon


Place 4 pieces of tin foil (approx. 35 cms square) on the worksurface with a similar sized piece of parchment paper on top. Fold both sheets in half, then open out again.

Place a small piece of butter on one half of each piece of parchment near the centre. On top of this, place some of the prepared carrot, courgette and spring onions. Sprinkle over some lemon grass and ginger and then place the fish on top of the vegetables. Squeeze over the lemon juice, season with black pepper and place the dill sprigs on the top. Add a little white wine.

Fold over the parchment and foil then, starting at one edge, fold the edges in on themselves, so that you end up with something which looks like a Cornish pasty. Make sure that the edges are really well sealed. Refrigerate until ready to cook.

Make the salsa verde:
Place all ingredients EXCEPT olive oil, capers and lemon juice in a processor and blitz to a puree. Add the olive oil and blitz again. Finally, add the capers and lemon juice and “pulse” very gently, so that there is still a “chunky” texture to the capers. Place in a bowl and chill until ready to serve.

Place the fish parcels on a baking tray and cook for about 15-18 minutes (depending on thickness of fish).
The parcels will puff up during cooking, so be careful when cutting into the parcels as the steam can burn you.
Serve with the salsa verde, buttered new potatoes and seasonal vegetables.