White Fish en Papillote with Farro and Asparagus

Fish en Papillote with Farro and Asparagus

Simply Six Series

Simply Six is a recipe series in which we demonstrate how to create complete meals with just six ingredients (excluding water, oil, salt and pepper).

En papillote is a classic French method of packaging food in parchment paper and baking it in the oven. The parchment paper is ideal for holding in the moisture for steaming, which can come from the food itself or from an added source such as wine or stock. Once all the ingredients are sealed in the parchment paper and placed in the oven, the cooking process involves minimal disturbance. The package is created by overlapping the parchment paper and pleating the edges tightly to create a seal. Parchment paper is preferred over foil, as foil can react with acidic foods and harm the taste of the dish.

Papillotes are perfect for single portions of food and can be served directly from the oven to the plate. This cooking method locks in flavor, color, moisture and texture with very little effort and is sure to impress dinner guests.


    Fish en Papillote with Farro and Asparagus

    Yields 2 servings


    • 1/2 cup farro
    • 2 tablespoons organic cold-pressed canola oil
    • Zest of 1 lemon
    • 4-6 sprigs fresh dill, stemmed and chopped
    • Salt and pepper to taste
    • 10 asparagus spears, trimmed
    • 2 4-ounce skinless white meat fish fillets


    1. Preheat the oven to 350 F.
    2. Fold two sheets of parchment paper in half and cut a large half-heart from the fold so that when the paper is open, it is heart-shaped.
    3. In a medium saucepan over high heat, bring farro, 1 cup water and a pinch of salt to a boil. Stir, turn heat down to low, and cover. Cook for 20 minutes and remove from heat. Stir farro and set aside, keeping the saucepan covered for 5 extra minutes to absorb remaining liquid.
    4. In a small bowl, combine the oil, lemon zest, a pinch of salt, and all but a pinch of the dill.
    5. Divide the farro among the 2 sheets of parchment and top with asparagus. Season fish with salt and pepper on both sides and place on top of asparagus. Spoon the lemon-herb oil over the fish. Starting at the top of the heart, begin folding the paper closed with multiple pleats, working your way around to the bottom of the heart. Fold the bottom of the heart under the papillote to seal it.
    6. Place the papillotes on a baking sheet and bake for 12-15 minutes. Open packets, squeeze some lemon juice over the fish and garnish with the remaining dill. Serve warm.

    This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.

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