Cooking en papillote is a magical way to create tender, flavorful meals with minimal cleanup. Whether you’re craving quick weeknight dinners or elegant seasonal dishes, these parchment-wrapped wonders deliver delicious results every time. Dive into our roundup of 19 exquisite recipes that will transform your evenings into delightful culinary adventures.
Lemon Herb Salmon en Papillote
Crafted with care, this lemon herb salmon en papillote is a testament to elegant simplicity, where delicate flavors meld beautifully within a parchment parcel. Combining bright citrus, aromatic herbs, and tender salmon, this dish promises a restaurant-quality experience with minimal effort, perfect for both weeknight dinners and special occasions. Its steam-cooked method ensures moist, flaky fish infused with every nuanced note, making it a standout choice for health-conscious gourmands.
Ingredients
– 4 (6-ounce) salmon fillets, skin-on or skinless (pat dry for better searing)
– 2 tablespoons olive oil (or any neutral oil like avocado oil)
– 2 lemons, thinly sliced (use one for garnish if desired)
– 4 cloves garlic, minced (adjust for milder flavor)
– 2 tablespoons fresh dill, chopped (or substitute with parsley or tarragon)
– 1 teaspoon salt (fine sea salt recommended)
– 1/2 teaspoon black pepper (freshly ground for best flavor)
– Parchment paper sheets, cut into 4 large heart-shaped pieces (about 12×16 inches each)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure even cooking from the start.
2. Pat the salmon fillets dry with paper towels to remove excess moisture, which helps the seasoning adhere better.
3. In a small bowl, combine the olive oil, minced garlic, chopped dill, salt, and black pepper, stirring until well mixed.
4. Rub the herb mixture evenly over both sides of each salmon fillet, coating them thoroughly for maximum flavor.
5. Place one salmon fillet in the center of one half of a parchment paper heart-shaped piece.
6. Arrange 2-3 lemon slices on top of the salmon fillet to infuse citrus notes during baking.
7. Fold the other half of the parchment paper over the salmon and lemon slices, aligning the edges.
8. Starting at one end, crimp and fold the edges of the parchment paper tightly to seal the parcel, creating a half-moon shape; repeat for all fillets.
9. Place the sealed parcels on a baking sheet, ensuring they are not touching to allow steam to circulate.
10. Bake in the preheated oven for 12-15 minutes, or until the parchment puffs up and the salmon is opaque and flakes easily with a fork.
11. Carefully open one parcel to check for doneness; avoid steam burns by using tongs or a knife to slit the top.
12. Serve immediately directly from the parchment parcels for a dramatic presentation, or transfer to plates.
When served, the salmon emerges incredibly moist and flaky, with the lemon and herbs imparting a bright, aromatic essence that delights the palate. For a creative twist, pair it with a side of quinoa or roasted asparagus, or drizzle with a light herb vinaigrette to enhance the fresh flavors.
Garlic Butter Shrimp en Papillote
Luxuriously simple yet impressively elegant, Garlic Butter Shrimp en Papillote transforms humble ingredients into a restaurant-worthy dish with minimal effort. This French-inspired technique of baking in parchment paper locks in moisture and intensifies flavors, creating a succulent seafood experience perfect for weeknights or entertaining. Let the aromatic steam unveil a masterpiece that feels both sophisticated and effortlessly achievable.
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 4 tbsp unsalted butter, softened (for easy mixing)
– 4 garlic cloves, minced (fresh preferred for best flavor)
– 2 tbsp fresh lemon juice (about 1 lemon)
– 1 tsp paprika (smoked or sweet, as preferred)
– 1/4 tsp red pepper flakes (adjust for spice level)
– Salt and black pepper to taste (start with 1/2 tsp salt)
– 2 tbsp fresh parsley, chopped (for garnish)
– Parchment paper sheets, 12×16 inches each (2 sheets)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure even cooking.
2. Pat the shrimp completely dry with paper towels to promote better searing and avoid steaming.
3. In a small bowl, combine softened butter, minced garlic, lemon juice, paprika, red pepper flakes, salt, and black pepper, mixing until uniform.
4. Place one parchment paper sheet on a baking sheet and arrange shrimp in a single layer in the center.
5. Dot the shrimp evenly with the garlic butter mixture, covering all pieces.
6. Fold the parchment paper over the shrimp and crimp the edges tightly to form a sealed packet, trapping steam inside.
7. Bake for 12-15 minutes, or until the packet puffs up and the shrimp turn opaque and pink.
8. Carefully open the packet (avoid steam burns) and garnish with fresh parsley.
Yieldingly tender and infused with rich garlic butter, the shrimp emerge juicy with a subtle smokiness from the paprika. Serve immediately over angel hair pasta or with crusty bread to soak up the savory juices, making it a versatile centerpiece for any meal.
Mediterranean Vegetable en Papillote
Savor the essence of the Mediterranean with this elegant, parchment-wrapped dish that steams to perfection, capturing vibrant flavors and aromas in a healthy, fuss-free package. It’s a celebration of fresh vegetables and herbs, ideal for a light yet satisfying meal.
Ingredients
– 2 large bell peppers, sliced into 1/2-inch strips (use a mix of colors for visual appeal)
– 1 medium zucchini, sliced into 1/4-inch rounds (pat dry to reduce excess moisture)
– 1 cup cherry tomatoes, halved (or grape tomatoes for sweetness)
– 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes to mellow sharpness if desired)
– 2 tbsp extra virgin olive oil (or any neutral oil)
– 1 tbsp lemon juice, freshly squeezed (bottled works in a pinch)
– 1 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper, freshly ground (adjust to taste)
– 4 sprigs fresh thyme (optional for added aroma)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure even cooking from the start.
2. Cut four 12×16-inch pieces of parchment paper and fold each in half; unfold and set aside on a baking sheet.
3. In a large bowl, combine the bell peppers, zucchini, cherry tomatoes, and red onion.
4. Drizzle the olive oil and lemon juice over the vegetables, tossing gently to coat evenly.
5. Sprinkle the dried oregano, salt, and black pepper over the mixture, tossing again to distribute the seasonings.
6. Divide the vegetable mixture equally among the four parchment pieces, placing it on one half of each paper near the fold.
7. Top each portion with a sprig of fresh thyme if using, for an aromatic boost during steaming.
8. Fold the other half of the parchment over the vegetables, then crimp and fold the edges tightly to seal into a half-moon shape, creating a secure packet.
9. Place the packets on the baking sheet and bake in the preheated oven for 20 minutes, or until the parchment puffs up and the vegetables are tender when pierced with a fork.
10. Carefully remove the packets from the oven using oven mitts, as steam will be hot; let rest for 2 minutes before opening. Gently unfold the parchment to release the aromatic steam, revealing tender, brightly colored vegetables infused with herbal notes. Serve immediately alongside crusty bread to soak up the juices or over a bed of quinoa for a complete meal, enjoying the melded flavors and delicate texture.
Thai Spiced Chicken en Papillote
Unveiling a culinary masterpiece that marries the vibrant essence of Thai cuisine with the delicate French technique of en papillote, this dish promises an aromatic journey. Tender chicken, infused with exotic spices and steamed to perfection within a parchment parcel, emerges succulent and bursting with flavor, offering a restaurant-quality experience in your own kitchen. It’s an elegant yet approachable recipe that transforms simple ingredients into something truly extraordinary.
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total, pounded to even ½-inch thickness for uniform cooking)
– 2 tbsp olive oil (or any neutral oil like avocado or grapeseed)
– 2 tbsp soy sauce (use tamari for gluten-free option)
– 1 tbsp honey (adjust for sweetness preference)
– 2 cloves garlic, minced (about 2 tsp)
– 1 tsp grated fresh ginger
– 1 tsp red curry paste (mild or spicy, to taste)
– 1 lime, juiced (about 2 tbsp)
– 1 cup thinly sliced bell peppers (any color, for crunch and color)
– ½ cup shredded carrots
– ¼ cup fresh cilantro, chopped (plus more for garnish)
– Salt, to season (start with ½ tsp)
Instructions
1. Preheat your oven to 400°F (200°C) and cut four 12×16-inch pieces of parchment paper.
2. In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp red curry paste, and 2 tbsp lime juice until well combined.
3. Add 4 chicken breasts to the bowl, turning to coat them evenly in the marinade, and let sit for 10 minutes at room temperature to absorb flavors.
4. Fold each parchment piece in half crosswise and unfold to create a crease; arrange one marinated chicken breast on one side of the crease for each parcel.
5. Top each chicken breast with ¼ cup bell peppers, 2 tbsp shredded carrots, and 1 tbsp chopped cilantro, dividing ingredients evenly.
6. Fold the empty half of the parchment over the ingredients, then starting at one end, crimp and fold the edges tightly to seal each parcel, creating a half-moon shape; tip: ensure the seal is airtight to trap steam for perfect cooking.
7. Place the parcels on a baking sheet and bake in the preheated oven at 400°F for 18-20 minutes, or until the parchment puffs up and the chicken is cooked through (internal temperature should reach 165°F).
8. Carefully open one parcel to check for doneness—steam will release, so avoid burns; tip: let parcels rest for 2 minutes after baking to allow juices to redistribute.
9. Serve immediately in the opened parchment on plates for a dramatic presentation, garnished with additional cilantro.
Zesty and aromatic, the chicken emerges incredibly moist with a tender, almost melt-in-your-mouth texture, while the vegetables retain a slight crunch. The flavors are a harmonious blend of spicy, sweet, and tangy notes, elevated by the steaming process that locks in every nuance. For a creative twist, serve over jasmine rice to soak up the savory juices or alongside a crisp Asian slaw for contrasting freshness.
Basil Pesto Cod en Papillote
Fragrant and elegant, this Basil Pesto Cod en Papillote transforms simple ingredients into a restaurant-worthy meal with minimal effort. The parchment paper pouch steams the cod to perfection while locking in the vibrant flavors of fresh basil pesto and lemon. It’s an impressive yet approachable dish that promises a delightful dining experience.
Ingredients
– 4 (6 oz) cod fillets, patted dry with paper towels for even cooking
– 1/2 cup basil pesto, store-bought or homemade
– 1 lemon, thinly sliced into rounds, seeds removed
– 2 tbsp olive oil, or any neutral oil
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper, freshly ground preferred
– Parchment paper, cut into four 12×16-inch sheets
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature for steaming.
2. Place one parchment paper sheet on a clean work surface and lightly brush the center with 1/2 tablespoon of olive oil to prevent sticking.
3. Position one cod fillet in the center of the oiled area on the parchment paper.
4. Season the top of the cod fillet evenly with 1/8 teaspoon of salt and a pinch of black pepper.
5. Spread 2 tablespoons of basil pesto over the seasoned cod fillet, covering it completely for maximum flavor.
6. Arrange 2-3 lemon slices on top of the pesto-covered cod to infuse citrus notes during cooking.
7. Fold the parchment paper over the cod and ingredients, then crimp and fold the edges tightly to create a sealed pouch; repeat for all fillets.
8. Place the sealed pouches on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the parchment puffs up and the cod flakes easily with a fork.
9. Carefully open one pouch to check for doneness; the cod should be opaque and moist.
10. Serve immediately directly from the pouches for a dramatic presentation, or transfer to plates.
Velvety and tender, the cod flakes apart with a fork, infused with the herbaceous notes of basil pesto and a bright lemon zing. For a creative twist, serve over a bed of quinoa or alongside roasted vegetables to soak up the flavorful juices, making it a complete and satisfying meal.
Chili Lime Tilapia en Papillote
Nestled within a parchment parcel, this chili lime tilapia emerges as a delicate, steam-infused masterpiece, marrying zesty citrus with gentle heat in a fuss-free preparation that promises both elegance and ease. Perfect for a quick weeknight dinner or an impressive dinner party centerpiece, it captures the essence of refined simplicity.
Ingredients
– 4 tilapia fillets (about 6 oz each), patted dry for even cooking
– 2 tbsp olive oil, or any neutral oil like avocado oil
– 2 limes, juiced (about 1/4 cup), plus extra slices for garnish
– 2 tsp chili powder, adjust for more or less heat
– 1 tsp garlic powder, or freshly minced garlic for a stronger flavor
– 1/2 tsp salt, preferably kosher salt
– 1/4 tsp black pepper, freshly ground for best results
– Fresh cilantro, chopped (about 2 tbsp), for garnish
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature for steaming.
2. Cut four 12×16-inch pieces of parchment paper and fold each in half to create a crease for easy sealing.
3. In a small bowl, whisk together 2 tbsp olive oil, 1/4 cup lime juice, 2 tsp chili powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
4. Place one tilapia fillet on one half of each parchment piece, ensuring it lies flat without overlapping.
5. Spoon the chili lime mixture evenly over each tilapia fillet, coating the top surface thoroughly.
6. Fold the other half of the parchment over the fish, then crimp and fold the edges tightly to form a sealed packet, trapping steam inside for cooking.
7. Arrange the packets on a baking sheet to catch any potential leaks during baking.
8. Bake in the preheated oven for 12-15 minutes, or until the packets puff up and the fish flakes easily with a fork.
9. Carefully open one packet to check for doneness, avoiding steam burns, and ensure the fish is opaque throughout.
10. Garnish with chopped cilantro and lime slices before serving directly from the parchment for a dramatic presentation.
Juicy and tender, the tilapia flakes apart with a fork, infused with the bright, tangy notes of lime and a subtle kick of chili. Serve it over a bed of quinoa or with steamed vegetables to soak up the flavorful juices, making each bite a harmonious blend of light and vibrant tastes.
Miso Ginger Tofu en Papillote
Radiant with umami depth and aromatic warmth, this Miso Ginger Tofu en Papillote elegantly steams to perfection, capturing every nuanced flavor within its parchment parcel. The harmonious blend of savory miso and zesty ginger transforms humble tofu into a sophisticated centerpiece, promising a restaurant-quality dish with minimal effort. Perfect for weeknight dinners or impressing guests, this recipe delivers both visual appeal and exquisite taste in one beautifully wrapped package.
Ingredients
– 1 block (14 oz) extra-firm tofu, pressed and cubed
– 2 tbsp white miso paste (or red miso for deeper flavor)
– 1 tbsp freshly grated ginger
– 2 tbsp rice vinegar
– 1 tbsp sesame oil (or any neutral oil)
– 1 tbsp honey (or maple syrup for vegan option)
– 2 cloves garlic, minced
– 1 cup sliced shiitake mushrooms
– 1 cup snap peas, trimmed
– 1 carrot, julienned
– 2 green onions, sliced
– Parchment paper for folding
Instructions
1. Preheat your oven to 400°F (200°C).
2. Press the tofu block for 15 minutes using a tofu press or weighted plate to remove excess moisture, then cut into 1-inch cubes.
3. Whisk together white miso paste, grated ginger, rice vinegar, sesame oil, honey, and minced garlic in a medium bowl until smooth.
4. Add cubed tofu to the bowl and gently toss to coat evenly with the marinade.
5. Fold a 15×24 inch sheet of parchment paper in half, then unfold and arrange sliced shiitake mushrooms, snap peas, julienned carrot, and marinated tofu on one half of the paper.
6. Drizzle any remaining marinade over the vegetables and tofu.
7. Fold the other half of the parchment over the ingredients, then crimp and fold the edges tightly to create a sealed packet, leaving some room for steam expansion.
8. Place the packet on a baking sheet and bake for 20 minutes at 400°F until the parchment puffs up slightly.
9. Carefully open the packet (watch for steam) and check that tofu is firm and vegetables are tender-crisp.
10. Garnish with sliced green onions before serving directly from the parchment for dramatic presentation.
What emerges is tofu with a remarkably firm yet tender texture, infused with the rich, savory-sweet glaze that permeates every vegetable. The snap peas retain their crispness while the mushrooms become wonderfully meaty, creating a delightful contrast in each bite. For an elegant twist, serve alongside jasmine rice or soba noodles to soak up the exquisite sauce, or top with toasted sesame seeds for added crunch and visual appeal.
Dijon Mustard Chicken en Papillote
Radiating with the sophisticated essence of French cuisine, this Dijon Mustard Chicken en Papillote delivers a moist, flavorful meal with minimal cleanup. Elegantly steamed in parchment paper, the chicken emerges tender and infused with aromatic herbs and tangy mustard. It’s a dish that feels both indulgent and effortlessly healthy, perfect for a weeknight dinner or entertaining guests.
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each, pounded to even thickness for uniform cooking)
– 1/4 cup Dijon mustard (smooth or whole-grain, for a more textured sauce)
– 2 tbsp olive oil (or any neutral oil like avocado or grapeseed)
– 2 cloves garlic, minced (fresh preferred for best flavor)
– 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
– 1/2 tsp salt (adjust to taste, but don’t skimp as it enhances the mustard)
– 1/4 tsp black pepper (freshly ground for optimal aroma)
– 1 lemon, thinly sliced (seeds removed to avoid bitterness)
– 4 sheets parchment paper (12×16 inches each, or aluminum foil as a substitute)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature for even cooking.
2. In a small bowl, whisk together the Dijon mustard, olive oil, minced garlic, dried thyme, salt, and black pepper until fully combined into a smooth marinade.
3. Place each chicken breast on a separate sheet of parchment paper, arranging them in the center for easy folding.
4. Evenly coat both sides of each chicken breast with the mustard mixture using a brush or spoon, covering all surfaces to lock in flavor.
5. Top each chicken breast with 2-3 lemon slices, layering them to infuse citrus notes during baking.
6. Fold the parchment paper over the chicken, then crimp and twist the edges tightly to form a sealed packet, trapping steam inside for moist results.
7. Place the packets on a baking sheet to catch any potential leaks and bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
8. Carefully open one packet to check for doneness—the chicken should be opaque and juices run clear, with no pink remaining.
9. Let the chicken rest in the opened packets for 3-5 minutes to allow juices to redistribute, ensuring maximum tenderness.
10. Serve directly from the parchment for a dramatic presentation, or transfer to plates, spooning over the accumulated pan juices. The chicken emerges incredibly moist with a tangy, herbaceous flavor from the mustard and lemon, while the steaming process keeps it light and succulent. Pair it with a simple side like roasted vegetables or a crisp salad to let the elegant flavors shine, making it a versatile centerpiece for any occasion.
Southwestern Quinoa en Papillote
Vibrant and wholesome, this Southwestern Quinoa en Papillote elegantly packages the bold flavors of the Southwest into a steamy, aromatic parcel. Perfectly steamed quinoa mingles with black beans, corn, and zesty spices, creating a nutritious and visually stunning dish that’s as effortless to prepare as it is impressive to serve. Each parchment packet unlocks a burst of savory, smoky aroma, making it an ideal centerpiece for weeknight dinners or entertaining guests with flair.
Ingredients
– 1 cup quinoa, rinsed well (to remove bitterness)
– 1 ¾ cups vegetable broth (or water for a lighter flavor)
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup frozen corn, thawed (or fresh off the cob)
– 1 red bell pepper, diced (about 1 cup)
– 1 small red onion, finely diced (about ½ cup)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp chili powder (adjust to spice preference)
– Salt and black pepper to taste (start with ½ tsp salt)
– 4 large parchment paper sheets (about 12×16 inches each)
– Fresh cilantro and lime wedges for garnish (optional)
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a fine-mesh strainer, rinse the quinoa under cold water for 1-2 minutes to remove its natural saponins, which can cause bitterness.
3. In a medium saucepan, combine the rinsed quinoa and vegetable broth, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed and quinoa is fluffy.
4. Remove the quinoa from heat and let it stand covered for 5 minutes to steam further, then fluff with a fork to separate the grains.
5. In a large bowl, mix the cooked quinoa, black beans, corn, diced red bell pepper, diced red onion, olive oil, cumin, smoked paprika, chili powder, salt, and black pepper until well combined.
6. Lay one parchment paper sheet on a flat surface and spoon one-quarter of the quinoa mixture onto the center of the sheet.
7. Fold the parchment paper over the mixture to create a half-moon shape, then crimp and fold the edges tightly to seal the packet, ensuring no steam escapes during baking.
8. Repeat step 7 with the remaining parchment sheets and quinoa mixture to form four packets.
9. Place the packets seam-side up on the prepared baking sheet and bake in the preheated oven for 20 minutes, until the packets are puffed and slightly golden.
10. Carefully open one packet to check that the vegetables are tender and the flavors have melded; avoid steam burns by opening away from your face.
11. Serve immediately by transferring each packet to a plate, garnishing with fresh cilantro and a squeeze of lime juice if desired.
Wonderfully tender and aromatic, this dish offers a delightful contrast of fluffy quinoa and crisp-tender vegetables, infused with smoky Southwestern spices. For a creative twist, top with avocado slices or a dollop of Greek yogurt to add creaminess, making it a versatile and satisfying meal that’s both healthy and indulgent.
Rosemary Lamb en Papillote
Perfectly tender and aromatic, rosemary lamb en papillote elevates simple ingredients into an elegant, restaurant-worthy dish that’s surprisingly easy to prepare at home. The magic of cooking en papillote—or in parchment—locks in moisture and flavor, creating a succulent, herb-infused meal that’s both impressive and effortless. Ideal for a cozy dinner or a special occasion, this recipe promises a delightful culinary experience with minimal cleanup.
Ingredients
– 1 lb lamb loin chops, about 1-inch thick (or substitute with lamb shoulder, cut into chunks)
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp fresh rosemary, finely chopped (dried rosemary can be used in a pinch, but reduce to 1 tbsp)
– 2 cloves garlic, minced (adjust to taste)
– 1 lemon, thinly sliced (for brightness and acidity)
– Salt and black pepper, to taste (start with 1 tsp salt and 1/2 tsp pepper)
– Parchment paper, for wrapping (ensure it’s large enough to fully enclose the lamb)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure even cooking and a perfectly sealed packet.
2. Pat the lamb chops dry with paper towels to promote better browning and seasoning adherence.
3. In a small bowl, combine the olive oil, chopped rosemary, minced garlic, salt, and black pepper to create a fragrant marinade.
4. Rub the marinade evenly over both sides of the lamb chops, coating them thoroughly for maximum flavor infusion.
5. Cut a large piece of parchment paper, about 18×24 inches, and place the lamb chops in the center.
6. Arrange the lemon slices on top of the lamb to add citrus notes and prevent drying during baking.
7. Fold the parchment paper over the lamb, then crimp and fold the edges tightly to form a sealed packet, trapping steam inside for moist cooking.
8. Place the packet on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
9. Carefully open the packet away from your face to avoid steam burns, and check that the lamb is cooked to your desired doneness.
10. Let the lamb rest for 5 minutes in the opened packet to allow juices to redistribute, ensuring tenderness.
Glistening with herb-infused juices, the lamb emerges incredibly tender and flavorful, with the rosemary and garlic melding beautifully into each bite. Serve it straight from the parchment for a dramatic presentation, or pair it with roasted vegetables or a light salad to complement its richness.
Citrus Herb Scallops en Papillote
Luxuriously tender and infused with bright, aromatic flavors, this elegant preparation transforms simple scallops into a restaurant-worthy dish. Wrapped in parchment paper, the scallops steam gently, absorbing the vibrant notes of citrus and fresh herbs while remaining incredibly moist. It’s a foolproof method that delivers impressive results with minimal effort, perfect for a sophisticated weeknight dinner or entertaining guests.
Ingredients
– 1 lb large sea scallops, patted dry (for even browning)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 lemon, thinly sliced (seeds removed)
– 1 orange, thinly sliced (seeds removed)
– 2 tbsp fresh parsley, chopped (or substitute with cilantro)
– 1 tbsp fresh thyme leaves
– Salt and black pepper, to taste (adjust as preferred)
– Parchment paper, for wrapping
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature for cooking.
2. Cut a large piece of parchment paper, about 12×16 inches, and place it on a baking sheet.
3. Pat the scallops dry thoroughly with paper towels to promote a good sear and prevent steaming instead of browning.
4. In a small bowl, combine the olive oil, minced garlic, chopped parsley, and thyme leaves, mixing well to create an herb-infused oil.
5. Arrange the lemon and orange slices in a single layer in the center of the parchment paper, overlapping slightly to form a bed.
6. Place the dried scallops on top of the citrus slices, ensuring they are in a single layer without overcrowding.
7. Drizzle the herb and oil mixture evenly over the scallops, coating them completely for maximum flavor infusion.
8. Season the scallops generously with salt and black pepper, adjusting to your taste preferences.
9. Fold the parchment paper over the scallops and crimp the edges tightly to create a sealed packet, trapping steam inside for even cooking.
10. Bake in the preheated oven for 12-15 minutes, until the parchment packet puffs up and the scallops are opaque and firm to the touch.
11. Carefully open the packet away from your face to avoid steam burns, and transfer the contents to a serving plate.
Zesty and succulent, the scallops emerge with a delicate, almost buttery texture that melts in your mouth, complemented by the bright acidity of the citrus and the earthy freshness of the herbs. Serve immediately over a bed of quinoa or alongside roasted asparagus to soak up the flavorful juices, making for a visually stunning and deliciously balanced meal.
Italian Sausage en Papillote
Lusciously aromatic and effortlessly elegant, Italian Sausage en Papillote transforms humble ingredients into a sophisticated meal. This parchment-wrapped technique steams the sausage to juicy perfection while melding flavors beautifully. It’s a showstopping dish that feels restaurant-worthy yet is surprisingly simple to prepare at home.
Ingredients
– 4 Italian sausage links (sweet or hot, about 1 lb total)
– 1 red bell pepper, thinly sliced (or any color pepper)
– 1 small yellow onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano (fresh can be substituted)
– ½ tsp red pepper flakes (adjust to taste)
– Salt and black pepper, to taste
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Preheat your oven to 400°F (200°C) and cut four 12×16-inch pieces of parchment paper.
2. In a medium bowl, combine the sliced bell pepper, onion, minced garlic, olive oil, dried oregano, red pepper flakes, salt, and black pepper; toss to coat evenly.
3. Divide the vegetable mixture equally among the parchment pieces, placing it in the center of each.
4. Place one Italian sausage link on top of the vegetables on each parchment piece.
5. Fold the parchment over the ingredients and crimp the edges tightly to form a sealed packet, ensuring no steam escapes.
6. Arrange the packets on a baking sheet and bake in the preheated oven for 25 minutes, or until the sausages are cooked through and register 160°F internally.
7. Carefully open one packet to check for doneness; the sausages should be firm and no longer pink.
8. Let the packets rest for 2 minutes before opening fully to allow juices to redistribute.
9. Garnish with fresh parsley if desired and serve immediately.
Perfectly steamed, the sausages emerge tender and succulent, while the vegetables soften into a savory, aromatic bed. The enclosed cooking method intensifies the herbal notes and creates a natural sauce ideal for drizzling over crusty bread or pasta.
Teriyaki Tofu en Papillote
Zestfully capturing the essence of Japanese-inspired cuisine, this Teriyaki Tofu en Papillote offers an elegant, steam-infused preparation that locks in delicate flavors. The parchment parcel technique ensures moist, tender tofu with a glossy teriyaki glaze, perfect for a sophisticated yet approachable weeknight dinner. Each bite delivers a harmonious balance of sweet, savory, and umami notes, elevated by the aromatic steam cooking method.
Ingredients
– 1 block (14 oz) firm tofu, pressed and cubed
– 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
– 2 tbsp honey (or maple syrup for vegan)
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp sesame oil (or any neutral oil)
– 1 cup thinly sliced bell peppers
– 1/2 cup sliced scallions
– 1 tbsp sesame seeds for garnish
Instructions
1. Preheat your oven to 375°F (190°C) and cut two 12×16-inch pieces of parchment paper.
2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, 2 cloves minced garlic, and 1 tbsp sesame oil to make the teriyaki sauce.
3. Fold each parchment piece in half, then open and arrange 1 cup sliced bell peppers and 1/2 cup sliced scallions on one half of each sheet.
4. Divide 1 block of pressed, cubed tofu evenly over the vegetables on each parchment sheet.
5. Drizzle the teriyaki sauce evenly over the tofu and vegetables, ensuring all pieces are coated.
6. Fold the other half of the parchment over the ingredients, then crimp and fold the edges tightly to create a sealed parcel. Tip: Ensure the seal is tight to trap steam for even cooking.
7. Place the parcels on a baking sheet and bake in the preheated oven at 375°F for 20 minutes. Tip: The parcels will puff up slightly when done, indicating the steam has cooked the ingredients thoroughly.
8. Carefully open one parcel to check that the tofu is heated through and the vegetables are tender-crisp; if needed, bake for an additional 2-3 minutes.
9. Remove from the oven, garnish with 1 tbsp sesame seeds, and serve immediately directly from the parchment for a dramatic presentation. Tip: Let the parcels rest for 1 minute after baking to allow flavors to meld further.
The tofu emerges incredibly tender and infused with the rich, sweet-savory teriyaki glaze, while the vegetables retain a slight crunch, adding textural contrast. Serve this dish over steamed jasmine rice or alongside a crisp salad to soak up the delicious juices, making for a wholesome and visually stunning meal that impresses with minimal effort.
Balsamic Glazed Vegetables en Papillote
Zesty yet sophisticated, this balsamic glazed vegetables en papillote transforms humble produce into an elegant, steam-infused masterpiece. Perfectly caramelized and bursting with natural sweetness, this dish showcases how simple techniques can yield restaurant-worthy results right from your oven.
Ingredients
– 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots), cut into 1-inch pieces
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp balsamic vinegar
– 1 tsp honey (or maple syrup for vegan option)
– 1/2 tsp dried thyme
– 1/4 tsp salt
– 1/8 tsp black pepper
– 1 large parchment paper sheet (12×16 inches)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure even cooking.
2. Combine the mixed vegetables, olive oil, balsamic vinegar, honey, dried thyme, salt, and black pepper in a medium bowl.
3. Toss the vegetables until evenly coated with the glaze mixture.
4. Place the parchment paper sheet on a baking sheet.
5. Arrange the glazed vegetables in a single layer in the center of the parchment paper.
6. Fold the parchment paper over the vegetables to create a half-moon shape.
7. Starting at one end, crimp and fold the edges of the parchment paper tightly to seal the packet, leaving no gaps for steam to escape.
8. Bake the sealed packet on the baking sheet in the preheated oven for 20 minutes.
9. Carefully open the packet (watch for hot steam) to check if vegetables are tender when pierced with a fork.
10. If needed, reseal and bake for an additional 5 minutes until perfectly tender.
11. Transfer the vegetables to a serving dish, pouring any accumulated juices over the top.
Yieldingly tender and glossy, these vegetables emerge with a perfect balance of sweet balsamic depth and herbal notes. The steam-cooking method preserves their vibrant colors and natural crunch while infusing them with rich, concentrated flavors. Serve immediately alongside grilled chicken or fish, or spoon over creamy polenta for a comforting vegetarian main.
Conclusion
Vastly versatile and delicious, these en papillote recipes make dinner a breeze! We hope you try them, share your favorites in the comments, and pin this roundup on Pinterest for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
