Recipe courtesy of David Rosengarten
Save Recipe Print
35 min
25 min
10 min
Suggested drink: Selaks Sauvig



Preheat oven to 450 degrees. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and mushrooms and saute until tender, about 10 minutes. Cool. Fold 1 large square of parchment paper in half. Cut out a large half heart so that when the paper is opened, the paper resembles a whole heart. Repeat with the remaining 3 pieces of parchment. Open up all of the parchment hearts on the work surface. Place 1/4 of the fish on 1/2 of each parchment heart. Sprinkle the fish with the onion and mushroom mixture, ogo and basil, dividing evenly. Spoon the remaining 4 tablespoons of oil, wine and lemon juice over the fish, dividing evenly. Fold the opposite side of the heart over to cover the fish. Fold the top and bottom edges of the parchment together, crimping to seal the fish completely. Arrange the packets on a baking sheet. Bake the packets until the fish is cooked through, about 10 minutes. Transfer the packets to plates. Using scissors, cut an opening in the parchment and serve.

4 servings

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Fish en Papillote

Recipe courtesy of Melissa d'Arabian

En Papillote

Recipe courtesy of Kelsey Nixon

Turbot en Papillote

Recipe courtesy of Terrance Brennan

Fish en Papillote

Recipe courtesy of Sara Moulton

Bay Scallops en Papillote

Recipe courtesy of Martha Stewart

Browse Reviews By Keyword

          Latest Stories