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Fish En Papillote with Peach Salsa

Fish en Papillote

  • Author: Bailey Sissom
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 packages 1x


  • ¼ cup olive oil
  • 2 cloves garlic, sliced
  • 1/8 tsp red pepper flakes
  • 1 pint grape tomatoes, halved.
  • 2 peaches, skinned and chopped
  • 1 red onion, chopped
  • 4 tsp. fresh oregano, chopped
  • Salt and Pepper
  • 1 Bunch Asparagus, trimmed
  • 4 6 oz white fish fillets
  • 2 TBS butter
  • 8 Sprigs of Thyme
  • 2 lemons, juiced


  1. Heat oven to 425 degrees.
  2. In a skillet, over medium heat, combine olive oil, garlic and red pepper flakes. Heat until garlic begins to turn golden brown. Remove from heat. Discard garlic.
  3. In a medium sized bowl, combine tomatoes, peaches, onion, oregano, salt and pepper with the garlic/olive oil mixture. Mix. Toss asparagus into the bowl and mix to coat with oil.
  4. Pat fish fillets dry and season with salt and pepper.
  5. If using parchment paper see video directions below for how to cut parchment paper prior to assembling packages. If using foil, ear off a sheet of aluminum foil that is about 18 inches long.
  6. Lay prepared parchment or foil flat on counter. Place 1/4 of asparagus on parchment/foil. Top with 1 fish fillet, 1/2 TBS sliced butter, 1/4 of Peach Salsa mixture, and 2 sprigs of thyme. Squeeze the juice of 1/2 of a lemon over everything. Squeeze the juice of 1/2 of a lime over the assembled ingredients. Seal parchment or foil pack. (See video below for directions if you are unsure of how to do this).
  7. Bake in oven for 15 minutes or until fish is cooked through and veggies are tender crisp. Open immediately when you remove from the oven to avoid over cooking.