Fish en Papillote with Fennel and Roasted Potatoes
A light and aromatic meal, accompanied by a refreshing white cheese and lemon sauce. This dish is perfect for a healthy lunch or dinner.
Ingredients
For one person:
– Fennel: 450g
– Lemon: 4
– Salt: 4 pinches
– Pepper: 2 pinches
– Coriander: 5g
– Shallot: 2
– White cheese: 200g
– Potatoes: 600g
– Pollock (fish): 4 fillets
– Onion: 1
– Olive oil: 2 tablespoons
Preparation
Total Time: 50 minutes
– Preparation Time: 15 minutes
– Cooking Time: 35 minutes
1. Roasting the Vegetables
Preheat the oven to 350°F (180°C). Peel and cut the potatoes into large cubes. Slice the fennel bulbs into sixths. Thinly slice the onion into rings. Place all the vegetables in a baking dish, drizzle with olive oil, season with salt and pepper, and toss everything together. Bake for 25 minutes.
2. Preparing the Papillotes
On a rectangle of parchment paper, place each fish fillet. Season with salt and pepper, then grate the zest of one lemon over the top. Add a few lemon slices and sprinkle with coriander. Seal the papillotes and bake for 10 minutes.
3. Preparing the Sauce
In a bowl, combine finely chopped shallots with white cheese, the zest of the remaining lemon, and 2 tablespoons of lemon juice. Season with salt and pepper to taste.
Serving
Serve the papillotes opened, with the roasted vegetables and the white cheese sauce.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.