Orange Roughy in Parchment

Cooking fish in parchment, or en papillote, is one of those French techniques that punches way above its weight. The sealed packet traps steam, lime juice, and aromatics around delicate orange roughy fillets, gently cooking the fish while infusing it with the Mediterranean flavors of olives, capers, and parsley. No oil, no butter, no fuss.

The julienned carrots get a quick par-cook first because they take longer than the fish. They go on the parchment as a bed, snow peas pile on top, then the fish, then the seasonings. Sealing the packet matters: fold the edges tightly so steam cannot escape. Eight to ten minutes in a hot oven is all the fish needs. Cut a slash in the top at the table for a hit of citrusy steam as the packet opens in front of your guests.

Pro Tips

• Pat the fish dry before seasoning. A wet surface means the lime juice and paprika slide off into the parchment.
• Use parchment paper rather than foil if you can. Aluminum can react with the acidic lime juice and impart off flavors.
• Fold the packet edges twice for a proper seal. A single fold leaks steam and the fish dries out.
• Place the packets on a baking sheet, not directly on the rack. Any escaping juice would burn onto the oven floor.
• Do not open the packets to check doneness midway. The escaping steam means longer cooking and drier fish.

Variations

• Swap orange roughy for tilapia, cod, or sole. All work the same way with cook time adjusted for fillet thickness.
• Use lemon juice and dill in place of lime and parsley for a Greek-style version.
• Add thin slices of fennel or leek to the vegetable base for extra aromatic complexity.