“En Papillote” sounds fancy, but in French it simply means “in parchment.” Baking fish in parchment packets locks in a lot of flavour and moisture. Plus, there’s an element of drama when you unwrap each packet at the table.

Yield: Serves 4.



  • 4 arctic char fillets (about 4 oz/125 g each)
  • 1 cup julienned carrots
  • 1 cup julienned leeks (white and tender light green portions only)
  • 1/4 cup salted butter, softened
  • 4 stalks fresh dill
  • 12 lemon slices


  1. Preheat oven to 350°F.
  2. Cut four pieces of parchment paper, each measuring 12x16 inches. Fold each piece in half; unfold. Place 1 fillet in centre on one side of each piece of parchment paper. Top each fillet with 1/4 cup carrots, 1/4 cup leeks, 1 tbsp butter, 1 dill stalk and 3 lemon slices.
  3. For each piece, fold parchment paper over filling so that edges of parchment paper meet. Starting at one end of parchment paper, begin closing all edges by making small overlapping folds, forming a packet. Twist end of parchment paper and fold under to seal packet completely. Transfer packets to a large rimmed baking sheet.
  4. Bake for 15 - 18 minutes or until fish flakes easily with a fork. Place packets on individual dinner plates. Cut open packets and serve immediately.
Nutritional analysis per serving:

358 calories, 21.7 g fat, 28.6 g protein, 8.8 g carbohydrate, 2.4 g fibre, 207 mg sodium

*Ingredient not included in nutritional analysis.