Mediterranean Fish en Papillote Paired with Franc Blanc

By Jennifer Cochran, Director of Marketing & Foodie Forever

I love to cook (or, if I’m being honest, be cooked for) outdoors and some of my favorite camp meals are the ones that feel a little magical… like, you unwrap them from the fire and everyone ooohs and ahhhs because it smells like something much fancier than the setting. This Mediterranean Fish en Papillote is exactly that, and it works well on the campfire, on the grill, or in the oven at home. Everything steams together in parchment, the tomatoes burst, the herbs perfume the whole packet, and dinner feels both rustic and elevated at the same time. Top it with a bright, briny gremolata and pour a chilled glass of Franc Blanc, and suddenly everyone’s wondering when you got this good.

Alright, apron on — here’s how to make it.

Mediterranean Fish en Papillote

By: Tanya Miller
Serves: 4
Suggested wine pairing: 2024 Franc Blanc, 2024 Sauvignon Blanc

INGREDIENTS

For the Fish en Papillote
  • 4 white fish fillets (we used Costco’s frozen tilapia, thawed)
  • 1 can small white beans, rinsed and drained
  • 4–6 red or Yukon gold potatoes, thinly sliced (mandoline recommended)
  • ~24 cherry tomatoes, halved or quartered
  • 2 cloves garlic, finely minced
  • 4 small handfuls fresh spinach
  • 1 Tbsp dry white wine
  • 1 tsp shallot, finely minced
  • ~1 tsp salt
  • 2 tsp dried oregano
  • 4 pieces parchment paper
  • 8 pieces kitchen twine
  • 4 pieces heavy‑duty foil
For the Gremolata
  • ~½ cup extra‑virgin olive oil
  • ⅓ cup parsley, chopped
  • ⅓ cup toasted pepitas, chopped
  • ⅓ cup Mediterranean olives, chopped
  • ⅓ cup European feta, finely crumbled
  • 2–3 Tbsp fresh dill, chopped
  • 2 cloves garlic, finely minced
  • Zest of 1 lemon
  • Juice of ~1 lemon
INSTRUCTIONS

 

1. Make the gremolata:
Combine all gremolata ingredients in a bowl and set aside.

2. Assemble the packets:

  1. Lay the parchment sheets on a sheet pan.
  2. Shingle 10–12 potato slices onto each piece of parchment and sprinkle with salt.
  3. Top with a handful of spinach, a spoon of white beans, then a fish fillet.
  4. Drizzle with olive oil, add a splash of white wine (~1 Tbsp), and season with ~½ tsp salt and ½ tsp dried oregano.
  5. Add the tomatoes, shallot, and garlic.

3. Wrap the packets:

  1. Tie each end of the parchment closed to form a “boat.”
  2. Set each parchment packet onto a larger piece of foil (use heavy duty for open fire or grill).
  3. Fold and crimp the foil to seal, twisting the ends to keep moisture in.

4. Cook the packets:
(Insert a thermometer through the top third to halfway down the foil and into the fish for an accurate reading.)

  • Over fire: Prepare a bed of coals. Place foil packets directly on the grate and cook until the fish reaches 145°F, about 15 minutes.
  • On grill or in oven: Preheat to 400°F. Cook packets until the fish reaches 145°F, about 15–20 minutes.

5. Finish and serve:

  1. Remove from heat and let cool for a few minutes. Carefully open and discard the foil.
  2. Transfer the fish — parchment and all, if you like — to a plate. Top with gremolata and finish with flaky salt, if desired.
  3. Serve with a chilled glass of Franc Blanc and pretend you’re somewhere along the Mediterranean coast. Enjoy!

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