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Rockfish ‘en papillote’ with Citrus Salt

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Rockfish ‘en papillote’ with Citrus Salt


  • Makes 4 servings
  • Preparation time: 30 minutes
  • Cooking time: 16-18 minutes


  • 4 portions rockfish weighing approximately 150g (5oz) each, cleaned and skinned
  • ½ tablespoon (5g) STL citrus salt
  • 12 fingerling potatoes, cooked and peeled
  • 1 large leek, cleaned and julienned
  • 4 tablespoons (60ml) white wine
  • 4 tablespoons (60g) butter, soft
  • 8 slices of lemon
  • 4 teaspoons (20ml) dill, roughly chopped
  • 4 teaspoons (20ml) good olive oil
  • Fresh black pepper

Preheat your oven to 350F.

Season the fish fillets with a generous three finger pinch of citrus salt on each side. Transfer the fillets to a tray and let them sit at room temperature for 30-45 minutes before building your papillote.

In the meantime, prepare the vegetable garnish. Cook the potatoes in heavily salted water until tender. Drain and, when cool enough to handle, peel the potato skins with the help of a paring knife. Cut the potatoes into three pieces. You’ll be serving 3 potatoes (9 pieces) per portion. Next, clean and julienne the leek. Remove the outside layer and cut approximately 1/4 of the greener part of the leek. Cut the leek into three pieces and slice those pieces in half lengthwise. Pull the layers of the leek apart (just like you would an onion) and, with your chef knife, slice them into small matchsticks. If you’d prefer not to julienne the leek, you could slice the leek simply; just make your cuts thin to ensure they cook quickly.

Next, build the papillote. Take 4 sheets of parchment paper and cut them into rounds that are 14-inches (35cm) across. Brush each round with 1 tablespoon of butter and fold them in two. Distribute the vegetables by placing them on the lower half-moon of each round. Lay the fish on top of the vegetables. Drizzle each filet with 1 tablespoon of white wine and 1 teaspoon of olive oil, then top with 2 slices of lemon and 1 teaspoon of chopped dill. Crack some fresh black pepper to season. Seal each papillote by turning over the edges twice and pinching them together, so that it looks like an apple turnover and makes an airtight seal. Carefully transfer the papillotes onto a baking tray, ensuring that they do not touch one another.

Bake the papillotes in the oven for 16-18 minutes depending on the thickness of the fish. 16 minutes is usually plenty — by the time the papillote are out of the oven, onto a plate, presented and opened in front of your guest, the fish will be cooked to perfection. But, if you find this a bit stressful, bake the fish for 18 minutes. The fish will still be moist and lovely.

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