Italian Herb Fish en Papillote
A light and flavorful oven-baked fish recipe made with fresh vegetables, olive oil, Italian herbs, and DoYouBo Lemon Soy Sauce.
Cooking fish en papillote — wrapped in parchment paper — helps lock in moisture and natural sweetness. The refreshing citrus notes of Lemon Soy Sauce pair beautifully with the fish, while olive oil, garlic, and Italian herbs add layers of aroma without making the dish feel heavy.
Ingredients
- 1 halibut fillet
- 5 cloves garlic, minced
- 1/3 carrot, cut into chunks
- 1 potato, cut into chunks
- 1/2 pack shimeji mushrooms
Seasonings
- 15 g DoYouBo Lemon Soy Sauce
- 20 g olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian mixed herbs
Instructions
1. Preheat the oven
Preheat the oven to 180°C (356°F).
2. Season the fish
Place the halibut fillet on a sheet of parchment paper. Season evenly with salt, black pepper, and Italian herbs. Let it marinate for 20 minutes.
3. Sauté the vegetables
Heat the olive oil in a pan over low heat. Add the potato and carrot and cook until lightly golden on all sides. Remove from the pan and set aside.
4. Sauté the garlic and herbs
Reduce the heat and add the minced garlic and Italian herbs to the remaining oil. Cook gently until fragrant.
5. Add the aromatic oil
Pour the garlic-infused olive oil evenly over the fish.
6. Add the vegetables
Arrange the shimeji mushrooms, potato, and carrot around the fish.
7. Wrap and bake
Fold and seal the parchment paper tightly to keep the steam inside. Bake for 15–20 minutes, or until the fish is fully cooked.
Cooking Tips
- Seal the parchment paper tightly to retain steam and moisture.
- Adjust the baking time depending on the thickness of the fish fillet.
- Add a few lemon slices for an even fresher flavor.
- For a richer finish, add a small piece of butter.
- DoYouBo Lemon Soy Sauce adds a refreshing citrus note that pairs especially well with fish and other seafood dishes.
