Fish en Papillote (French fish recipe)

At our April Multicultural Community Kitchen, Rose, from France, taught us how to prepare  Fish en Papillote (French for ‘in parchment’). It is a method of cooking when the food is put into a folded parchment paper and then baked. This recipe is very healthy, juicy, light and easy to prepare. There are many variations of preparing fish. The presentation of the dish is very special – it looks like your guests are opening a gift on their plates.

Ingredients (for 4 people)

  • 10 bunches of fresh thyme
  • 10 bunches of fresh parsley
  • 5 leaves of fresh basil
  • 5 bunches of fresh tarragon
  • 90 g peeled unsalted pistachios
  • 120 g cream cheese
  • 6 pinches of turmeric
  • 300 g fresh spinach leaves
  • 4 white fish (preferably boneless)
  • pinch of salt and pepper
  • 1 lemon
  • 50 g crème fraiche
  • 800 g carrots


  1. Peel and cut carrots into small pieces. Boil some water and cook carrots until it is soft to puree.
  2. Mix the thyme, parsley, basil and tarragon in your blender.  Put aside.
  3. Add pistachios and then mix again with the herbs.
  4. In a bowl mix cream cheese with 2 pinches of turmeric.
  5. Add herbs and pistachios mixture and mix again.
  6. Cut aluminium paper into pieces so you can fit a piece of fish and spinach in it and still be able to roll the paper.
  7. Firstly put some spinach on the bottom and then place a fish on the top. Salt and pepper the fish.
  8. Put the cream cheese mixture on top of the fish. Squeze lemon on top of the fish.
  9. Finish pure by adding crème fraiche in.