Pompano En Papillote

Pompano En Papillote

Pompano En Papillote


Preheat the oven to 375.
Rip off an 18-inch sheet of parchment. Place a fillet on the bottom third of the parchment. Sprinkle lightly with salt and pepper. Arrange two lemon slices and a handful of herbs on top. Fold the top of the parchment over the fillet. Begin making small folds to seal the parchment all the way around and tuck the end underneath. Add a few staples wherever the folds aren't tight.

Repeat with the remaining fillet.

Place the parchment pouches on a baking sheet. Bake for 15 minutes.

Remove the baking sheet from the oven. I usually put it right on the table. Use kitchen shears to snip a little hole in the top of each packet, then slip in the scissors and slice across the top of each one (obviously avoid getting burned by steam). Serve them in the packet or use a spatula to transfer the fish to each plate.


2 skin-on pompano fillets, patted dry
salt and pepper
4 lemon slices
2 handfuls fresh herbs (whatever you like)