Cooking fish while it’s still in the bag is a quick and easy technique that makes for a delicious meal. When cooking fish en papillote (the French term for cooking in parchment paper or foil), the fish gently steams inside the bag, sealing in moisture and flavor. But exactly how long does it take to cook fish this way? The cooking time depends on a few key factors.
Thickness and Type of Fish
Thinner, delicate fish fillets require less time to cook than thicker steaks or fillets. Lean, flaky varieties like tilapia or sole may cook through in 6-8 minutes, while firmer salmon or cod may need closer to 10-12 minutes. Thick tuna or halibut steaks may require 12-15 minutes or more. As a general guideline, thinner white fish fillets take about 8-10 minutes, while thicker cuts of salmon and other oily fish take 10-15 minutes.
Cooking Method
The cooking method makes a difference in cook times as well. Baking fish in parchment paper or foil in the oven takes longer than grilling or pan searing. Oven temperatures between 375°F to 425°F are ideal for baking fish en papillote. At these moderate temperatures, thin fillets may need 10-15 minutes, while thick fillets may bake for 15-20 minutes. Grilling fish in foil or parchment directly over a grill grate cooks more quickly at around 400°F, reducing cook times by a few minutes. Pan searing also cooks faster than baking.
Thickness of Pouch
The thickness of the parchment paper or foil enclosing the fish impacts cooking speed. Thin parchment paper conducts heat more quickly than thicker, doubled-up foil. Fish steams faster in a thinly layered parchment pouch. If using thicker foil, it’s best to increase cook times by 2-3 minutes.
Internal Temperature
Judging doneness for fish by internal temperature gives the most accurate way to prevent over or undercooking. Fish is safely cooked when it reaches an internal temperature of 145°F. White fish turns opaque and flakes easily when done. Here are approximate cook times based on internal temperature:
| Fish Thickness | Cooking Method | Cooking Time to 145°F |
|---|---|---|
| 1/2 inch thick fillets | Baking at 400°F | 8-10 minutes |
| 1 inch thick fillets | Baking at 400°F | 10-15 minutes |
| 1-1/2 inch thick fillets | Baking at 400°F | 15-20 minutes |
| 1/2 inch fillets | Grilling | 6-8 minutes |
| 1 inch fillets | Grilling | 10-12 minutes |
| 1-1/2 inch fillets | Grilling | 12-15 minutes |
Tips for Cooking Fish in Parchment Paper or Foil
Cooking fish in parchment paper or foil seals in moisture and flavor beautifully. Here are some tips for success:
Use Fresh Ingredients
Choose fresh, sushi-grade fish fillets or steaks without any fishy or ammonia odors. Look for bright clear eyes and vibrant red gills. High-quality fresh fish ensures the best results.
Prep the Parchment Paper
Cut sheets of parchment paper or foil approximately 12 x 16 inches, enough to generously wrap the fish. It’s also fine to use pre-cut parchment packets. Fold over and crimp the edges to seal the pouch while baking.
Preheat the Oven or Grill
Preheat the oven fully to 375-425°F before baking. Let the grill heat up for about 10 minutes on high before grilling. This ensures the fish will immediately start cooking.
Use a Flavorful Marinade
Marinate fish for 15-30 minutes in an acidic marinade with herbs, citrus, garlic, or spices. Try combinations like lemon-dill, chimichurri, or Thai curry. Oil the parchment paper first to prevent sticking.
Add Aromatics and Vegetables
In addition to marinades, cooking aromatics like sliced lemons, herbs, shallots, or garlic infuse the fish with flavor. Try adding vegetables like thinly sliced zucchini, tomatoes, or greens.
Avoid Overcrowding
Give fish room inside the pouch to steam evenly. Overcrowding leads to uneven cooking. For grilling, place pouches at least 1 inch apart.
Check for Doneness
Visually check the fish at the lowest cook time and continue cooking if needed. Use tongs to carefully open the pouch just a crack. When done, fish will be opaque and flake easily.
Cooking Times for Different Types of Fish
Here are some specific cook times for popular types of fish:
Salmon
Salmon fillets and steaks do well cooked en papillote given their rich fat content. Figure 10-15 minutes for medium-rare to medium doneness:
- 1/2 inch thick salmon fillet – 10-12 minutes
- 1 inch thick salmon fillet – 12-15 minutes
- 1 1/2 inch thick salmon steak – 15-18 minutes
Halibut
The dense, meaty texture of halibut stays moist when cooked in parchment paper or foil. Cook times are:
- 1/2 inch thick halibut fillet – 8-10 minutes
- 1 inch thick halibut fillet – 10-15 minutes
- 1 1/2 inch halibut steak – 15-20 minutes
Cod
Delicate cod cooks faster than meatier fish. Cook cod until it flakes apart, about:
- 1/2 inch cod fillet – 8-10 minutes
- 1 inch cod fillet – 10-12 minutes
Mahi Mahi
Medium-firm mahi mahi absorbs flavors beautifully without overcooking. Cook times are quick:
- 1/2 inch mahi mahi fillet – 6-8 minutes
- 1 inch mahi mahi fillet – 8-10 minutes
Tilapia
Tilapia is a quick-cooking lean white fish. Cook fillets under 1 inch thick for just 6-8 minutes.
Trout
Lean, delicately flavored trout fillets require one of the shortest cook times. Cook trout fillets about 1/2 inch thick for only 5-7 minutes.
Tuna
Meaty tuna steaks can be cooked en papillote to medium-rare doneness at lower temperatures. Cook tuna steaks 1-1 1/2 inches thick for 8-12 minutes for rare to medium-rare.
Sample Cook Times for Fish in Parchment
Here are some sample cook times for fish fillets or steaks in parchment or foil pouches:
| Fish Type | Thickness/Cut | Cooking Method | Cooking Time |
|---|---|---|---|
| Salmon | 1/2 inch fillet | Baking at 400°F | 10-12 minutes |
| Salmon | 1 inch fillet | Grilling | 12-15 minutes |
| Halibut | 1/2 inch fillet | Pan searing | 6-8 minutes |
| Halibut | 1 1/2 inch steak | Baking at 425°F | 15-18 minutes |
| Mahi Mahi | 1 inch fillet | Grilling | 8-10 minutes |
| Cod | 1/2 inch fillet | Baking at 375°F | 8-10 minutes |
| Tilapia | 3/4 inch fillet | Pan searing | 6-7 minutes |
| Trout | 1/2 inch fillet | Baking at 400°F | 5-7 minutes |
| Tuna | 1 inch steak | Grilling | 8-10 minutes |
Adjusting Cook Times for Thickness
In general, thicker cuts of fish take more time to cook through to the proper internal temperature. Here are some guidelines for adjusting cook times based on thickness:
- 1/2 inch thick – Cook for the minimum time
- 3/4 – 1 inch thick – Add 2-3 minutes
- 1 1/4 – 1 1/2 inches thick – Add 4-5 minutes
- 1 3/4 – 2 inches thick – Add 6-8 minutes
When in doubt, always err on the side of slightly undercooking the fish. You can then return it to the oven for a minute or two if needed. Checking the internal temperature will give you the most accurate gauge of doneness.
Common Mistakes to Avoid
Here are some common mistakes and how to prevent them when cooking fish in parchment paper or foil:
Using Poor Quality Fish
Starting with fish that is past its prime or not sushi-grade can lead to off flavors and textures. Always use the freshest fish possible.
Overcrowding the Pouch
Fish needs room to steam properly. Overcrowding leads to uneven cooking and possible burning.
Underpreheating the Oven or Grill
Fully preheating ensures the fish immediately starts cooking once the pouch is placed in the oven or on the grill.
Not Checking for Doneness
Peek inside the pouch towards the end of the minimum cook time. Check the fish isn’t over or undercooked.
Puncturing the Pouch
Be careful when handling the pouch not to puncture the paper or foil. This causes moisture loss.
Incorrect Internal Temperature
Always cook fish to 145°F minimum internal temperature. Investing in a meat thermometer helps eliminate guesswork.
Serving Suggestions
Here are some tips for serving fish cooked en papillote for best presentation:
Cut at the Table
Bring the unopened parchment pouches to the table for guests. Carefully slice open the packets tableside to infuse the room with aromas.
Add Side Dishes
Pair fish in parchment paper with complementary side dishes like rice pilaf, roasted vegetables, or fresh greens.
Drizzle with Sauce
Consider a drizzle of vinaigrette, lemon-herb sauce, or broth over the opened fish parcels.
Garnish with Herbs
Chopped parsley, dill, or other fresh herbs add a pop of color and flavor when sprinkled over plated fish.
Warm Plates
For an elegant presentation, lightly warm plates in the oven before plating the opened fish packets.
Conclusion
Cooking fish in parchment paper results in tender, moist, and flavorful seafood every time when following basic guidelines. Cook times primarily depend on the cut and thickness of the fish along with the cooking method. White fish fillets 1/2-1 inch thick generally require 8-15 minutes when baking or grilling. Firmer fish like salmon and tuna cook within 10-20 minutes. Checking internal temperature rather than relying solely on cook times prevents over or undercooking. Allowing space for steam circulation, preheating sufficiently, and using high-quality fresh fish also ensures delicious results when cooking fish in parchment or foil. Follow these tips for serving up perfect fish fillets or steaks en papillote.