Poisson en Papillotte

Baked Fish with Shallots

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

You may use any large, firm fish for this dish: red snapper, bass, whiting, or cod. The lettuce leaves will keep it moist during the baking. You may serve this with Céler Paysanne, Févettes à la Verdure, Riz aux Herbes, or Pommes de Terre aux Herbes.


  • 2 tablespoons white or red wine vinegar
  • 1 cup minced shallots
  • 1 5-pound bass
  • salt
  • freshly ground black pepper
  • 2 teaspoons thyme
  • 1 tablespoon olive oil
  • 1 bay leaf, cut in half
  • 4 lettuce leaves (Boston, escarole, or ice-berg)
  • ¼ cup chopped Italian parsley


Heat the vinegar in a frying pan and cook the shallots gently for 5 minutes, or until soft.

Preheat oven to 350°.

Clean and dry the fish. Sprinkle salt, pepper, and thyme inside and outside. Spread the shallots and vinegar inside the fish and rub the outside with olive oil. Place the bay leaf on top and cover with lettuce leaves. Wrap in aluminum foil and seal the folded edges. Put in a large baking dish and bake for 40 minutes. Remove the foil and lettuce, sprinkle the parsley on top, and serve.

* If you use a very delicate fish, you may prefer to bake it in a 375° oven for about 40 minutes instead of cooking it on top of the stove.