Easy Baked Grouper en Papillote

There's something magical about opening a parchment packet at the dinner table. This French "en papillote" technique wraps seasoned grouper with a citrus olive tapenade in parchment packets that steam to perfection in just 20 minutes, delivering restaurant-quality Baked Grouper with (practically) zero cleanup.

Growing up, my mom made the most incredible "packet dinners" with hamburger patties, sliced potatoes, and whatever veggies needed to be used up. We'd tear open those foil bundles at the kitchen table, and somehow everything tasted better when it cooked together.

This Mediterranean version is my grown-up tribute to those childhood memories. A wee bit more sophisticated, but with that same magic of flavors melding in their own little steam bath.

For more seafood recipes that impress, try my Garlic Herb Baked Halibut or Seared Salmon with Lemon Butter Sauce next!

Ingredients and Notes That Matter

• For the fish: Look for fillets that are about 1-inch thick for even cooking. Skin-on or skinless both work perfectly.
• Potato choice: Small fingerlings or new potatoes are ideal because they become perfectly creamy when pre-boiled. Yukon golds work too, but avoid russets as they can get too mealy.
• Citrus technique: Use a vegetable peeler to get those thin strips of zest, avoiding the bitter 

Full ingredient list and measurements included in the printable recipe card below.

Step by Step Process (Visual Guide)

The beauty of en papillote is in its simplicity. You'll pre-cook the potatoes just until tender, create an aromatic olive mixture, then layer everything in parchment before sealing and baking.

Pro tip for sealing: Fold the parchment like you're making an empanada, rolling and crimping the edges. A few pleats should create a tight enough seal to trap all that steam.

Serving and Variations

This dish is complete on its own, but I love serving it with a simple arugula salad dressed with lemon vinaigrette to echo the citrus notes in our fish.

Make it your own: Swap pistachios for almonds or dry roasted edamame, add cherry tomatoes for extra Mediterranean flair, or include fresh fennel slices for an anise note that pairs beautifully with fish.

The best part? Each person gets their own packet to open at the table. It's such a fun dining experience and it never fails to impress. A truly special dinner without the fuss.

Baked Grouper En Papillote with Mediterranean Olives

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• Author: Christina Jolam
• Total Time: 40 minutes
• Yield: 4 1x

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Description

Restaurant-quality grouper with Mediterranean flavors, steamed to perfection in individual parchment packets.

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Ingredients

6-8 small white potatoes or fingerlings

¼ cup extra virgin olive oil

⅔ cup Spanish olives, roughly chopped

½ cup pistachios, roughly chopped

12-16 thin strips orange zest

6-8 thin strips lemon zest

3 garlic cloves, thinly sliced

¼ teaspoon red pepper flakes (optional)

1 teaspoon fresh thyme leaves

1 teaspoon coarse sea salt (divided)

¼ teaspoon black pepper

4 (4-5 oz) grouper fillets

1 lemon, thinly sliced

Fresh flat leaf parsley, for garnish

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Instructions

1. Prep potatoes: Preheat oven to 375°F. Boil potatoes in salted water 8-10 minutes until just tender. Drain and cool until handleable.

2. Make olive mixture: Combine olive oil, olives, pistachios, citrus zests, garlic, red pepper flakes, thyme, ½ teaspoon salt, and black pepper in microwave-safe bowl. Microwave 1 minute to warm oil and bloom flavors. Stir and set aside.

3. Prepare fish: Pat grouper dry and season each fillet with a pinch of salt. Slice cooled potatoes into ¼-inch rounds.

4. Assemble packets: Cut 4 large parchment rectangles and fold each in half. On one half, layer: potato slices, pinch of salt, 1 tablespoon olive mixture, grouper fillet, 2-3 tablespoons olive mixture, lemon slices. Seal packets by rolling and crimping edges tightly.

5. Bake: Place packets on baking sheet. Bake 18-20 minutes until packets are puffed and lightly golden. Rest 5 minutes before opening.

6. Serve: Cut an X in the top of each packet with scissors (watch for steam). Alternately you can simply un-crimp the edges and fold back the parchment. Garnish grouper with diced parsley and serve.

Notes

• Fish substitutes: White fish fillets like cod, halibut, sea bass, or red snapper work well
• Low-carb option: Skip potatoes and add extra vegetables like zucchini or fennel
• Make-ahead: Packets can be assembled up to 4 hours ahead and refrigerated
• Doneness test: Fish should flake easily and reach 145°F internal temperature
• Storage: Leftover fish keeps 2 days refrigerated. Reheat gently in 300°F oven
• Frozen fish: Thaw completely and pat very dry before seasoning

• Prep Time: 20
• Cook Time: 20
• Category: Easy Recipes
• Method: Baked
• Cuisine: Mediterranean

Nutrition

• Serving Size: ¼
• Calories: 364
• Sugar: 1.2 g
• Sodium: 849.3 mg
• Fat: 22.7 g
• Carbohydrates: 5.3 g
• Protein: 35.5 g
• Cholesterol: 60.9 mg