Fish en Papillote is just a fancy way of saying fish cooked in parchment paper. It's pretty popular, and that's because how easy it is to make, but really also because of how delicate, flakey, and perfectly it cooks up. Making it in the air fryer makes it even easier and quicker, and the fish turns out so perfect every time.
The clean-up is so minimal with this recipe that it makes me want to cook it even more often. Eat it as a stand-alone dish, or serve it with rice to make an even more well-rounded dish.
Fish en Papillote | Air Fryer Parchment Fish
Obviously, you can choose the veggies that are cooked with this, but keep in mind that sturdier vegetables like broccoli may not cook in the amount of time the fish needs to cook. You don't want to overcook the fish, because it will dry out.
You can also vary the fish that you use, although you may need to test cooking times if you use thicker pieces than what you see in my picture.
WHY USE PARCHMENT PAPER FOR THIS AIR FRYER FISH EN PAPILLOTE
The parchment paper does four things.
First, it seals in the moisture so the fish can cook and still keep in all the amazing juice to keep the fish light and fluffy, and the veggies flavorful.
Second, it makes clean-up so simple. The parchment paper keeps all the mess together so it's just lifted and done.
Third, it contains the seafood odors better than if you'd just cooked fish and vegetables on the stovetop for example.
But the other neat thing is watching your guests open the packets of food. It's a mini Christmas because here you are, with a fragrant, steaming packet of SOMETHING--but you don't know what it is until you open it! This fourth benefit of cooking this way is my favorite part of using parchment paper packets.
I love serving this fish en papillote still wrapped in parchment paper, and then watching as people open it to discover their little portion of perfectly cooked fish, steaming vegetables and a light broth at the bottom of the packet.
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- 2 5-oz (2 ) Cod Fillets, thawed
- 1/2 cup (64 g) julienned carrots
- 1/2 cup (43.5 g) julienned fennel bulbs, or 1/4 cup julienned celery
- 1/2 cup (74.5 g) thinly sliced red peppers
- 2 (2 ) sprigs tarragon, or 1/2 teaspoon dried tarragon
- 2 pats (2 pats) melted butter
- 1 tablespoon (1 tablespoon) Lemon Juice
- 1 tablespoon (1 tablespoon) Kosher Salt, divided
- 1/2 teaspoon (0.5 teaspoon) Ground Black Pepper
- 1 tablespoon (1 tablespoon) Oil
- In a medium bowl combine melted butter, tarragon, 1/2 teaspoon salt, and lemon juice. Mix well until you get a creamy sauce. Add the julienned vegetable and mix well. Set aside.
- Cut two squares of parchment large enough o hold the fish and vegetables.
- Spray the fish fillets with oil and apply salt and pepper to both sides of the fillets.
- Lay one filet down on each parchment square. Top each fillet with half the vegetables. Pour any remaining sauce over the vegetables.
- Fold over the parchment paper and crimp the sides to hold fish, veggies and sauce securely inside the packet. Place the packets inside the airfryer basket.
- Set your airfryer to 350F for 15 minutes. Remove each packet to a plate and open just before serving.