Learn How To Make This Delicious Steamed Fish Recipe Now

Learn How To Make This Delicious Steamed Fish Recipe Now


Try this steamed fish recipe for lunch while cleansing on the Clean Program. En papillote is the French term for the method of preparing food by steaming or baking it in parchment paper. You can also use aluminum foil, but I love how pretty and crinkly the parchment paper is; it gives the meal an aesthetic that is pleasing to the eye and it creates a beautiful presentation when serving. I love how many possibilities this method of cooking gives you for this steamed fish recipe. I’d love to hear what other meals you prepare en papillote, so feel free to leave your comments at the end!

Serves 2

Time: 30-45 minutes

Steamed Fish Ingredients:

4-6 ounces of fresh haddock fillets (you can use any white fish here)

1 carrot, cut into matchsticks

2 celery stalks, cut into thin sliced on the bias

1 red onion, sliced into thin rounds

1 bulb fennel, thinly shaved (green tops discarded)

¼ inch thick slices of lemon (2 slices per fish)

a few splashes of white wine

a few small sprigs of parsley, roughly chopped (optional)

sea salt, to taste

parchment paper (1 large piece per serving/fillet)


The idea behind this is to create a tight seal with the parchment and to steam the ingredients inside the package, keeping the fish tender and flavorful.

For two servings:

Preheat oven to 425.

Prep all vegetables, if you haven’t already.

Lay out two pieces of parchment paper large enough to fit the fish and a generous portion of vegetables with a few extra inches on all sides to spare.

Put the fish on the paper first, then top with the prepared raw vegetables.

Drizzle everything with white wine, sprinkle with sea salt and a bit of parsley, then fold the parchment over and around it all, crimping the sides to create a package.

Place the packages on a baking sheet and cook for 10-15 minutes, depending on the thickness of the fish fillet you are using.

To serve, simply tear open the top of the parchment (careful of the steam!) and serve warm.

Recipe: Frank Giglio
Photography: Jenny Nelson