Mackerel en Papillote


U.S. Metric Ingredients
1 1 Mackerel fillet, 4 oz (125 g) (see Note)
2 tsp 10 mL Melted butter
to taste to taste Salt
to taste to taste White pepper
2 tsp 10 mL Chopped parsley
pinch pinch Dried marjoram
1 tsp 5 mL Very finely chopped shallots
2 2 Thin lemon slices



  1. Cut out a piece of parchment in a heart shape, as shown in Figure 20.2. (Foil may be used instead of parchment.) The piece must be big enough to hold the fish and still have room for crimping the edges. Oil the parchment and place on the workbench oiled side down. (If using foil, place it oiled side up.)
  2. Place the fillet on one side of the heart. Brush with melted butter and sprinkle with salt, pepper, parsley, marjoram, and chopped shallot. Lay the lemon slices on top.
  3. Fold and crimp the parchment, as shown in the illustration, to enclose the fish tightly.
  4. Place the folded package in a sauté pan or, if several orders are being done at once, on a sheet pan. Set on the range to start the cooking.
  5. As soon as the paper begins to puff, place the pan in a hot oven (450°F/230°C). Bake until the parchment is puffed and browned, 5–8 minutes. (If the paper doesn’t brown, you may run it under the broiler for a second.)
  6. Serve immediately. The parchment should be cut open in front of the customer.

Per serving: Calories, 290; Protein, 20 g; Fat, 23 g (71% cal.); Cholesterol, 85 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 150 mg.