Herbed Fish en Papillote with Potatoes, Asparagus, and Fennel


Serves: 2


  • 1/4 cup unsalted butter, room temperature
  • 1 teaspoon herbs de Provence
  • 1 tablespoon parsley, minced
  • 1 tablespoon tarragon, minced
  • 2 teaspoons olive oil
  • 1 teaspoon honey
  • 1 small bunch asparagus, woody stems removed & divided
  • 1 red potato, sliced thin and divided
  • 1 cup thinly sliced fennel bulb
  • 1 lemon, thinly sliced
  • 1/2 cup thinly sliced onion
  • 2 - 6 ounce black cod / sable, any white fish fillets
  • 1/8 cup chicken stock or white wine of choice
  • kosher salt, to season
  • freshly ground black pepper


  1. For compound butter, combine butter, herb de Provence, parsley, tarragon, olive oil, and honey in a medium bowl and stir until smooth. Keep at room temperature until ready to use.
  2. Preheat oven to 400°F.
  3. Fold a 14" x 12" piece of parchment paper in half. Using kitchen shears, cut the parchment into a heart shape.
  4. Arrange asparagus, potato, fennel, onion, and lemon slices on one side of the paper. Top with fish. Add compound butter and a splash of wine and/or broth to keep the fish moist and create a sauce. Season with salt and pepper.
  5. Working from one end, begin tightly folding the open edge of the paper. Continue folding the paper's open edge to form a seal. Transfer the packet to a rimmed baking sheet and bake.
  6. Bake for 20 - 25 minutes, remove from heat and let sit 2 minutes.
  7. Carefully open packets and top with fennel frons to serve.


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