Seafood

May 12, 2017

White Fish En Papillote with Edamame Succotash

Name: White Fish En Papillote with Edamame Succotash
Prep time: 30 min
Cook time: 10 min
Ingredients: 1 pound pacific halibut (or another white fish), (cut into 4 filets); 2 medium lemons, (thinly sliced); Kosher salt, (to taste); Freshly ground white pepper, (to taste); 1 tablespoon extra-virgin olive oil, (divided); 4 tablespoons dry white wine, (divided); 1 tablespoon extra-virgin olive oil; 1 medium shallot, (thinly sliced); 2 cloves garlic, (chopped); ¼ cup diced red bell pepper; 1 cup sweet corn; 1 ½ cup shelled edamame; 1 tablespoon red wine vinegar; ¼ cup chopped cilantro; ¼ cup sliced almonds; Kosher salt, (as needed)

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

BY: Kylie Mazon-Chambers

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White fish en papillote with edamame succotash is a light, elegant dinner featuring flaky fish steamed in parchment paper and topped with a fresh corn and edamame succotash.

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This white fish en papillote with edamame succotash is a bright, healthy seafood dinner that pairs tender halibut baked in parchment paper with a crisp, colorful succotash of corn, edamame, bell pepper, and herbs. Cooking fish en papillote seals in moisture, creating delicate, flaky fish infused with lemon and white wine while keeping cleanup minimal. The chilled edamame succotash adds freshness, texture, and a sweet-savory contrast that makes this dish feel both light and satisfying. Check out my pan-seared white fish recipe or this flavorful pan-seared honey soy sea bass for more easy dinner options.

pacific halibut en papillote with edamame corn succotash.

What is “Papillote”?

Fish en papillote is a fancy (French) way of saying “cooked in parchment paper.” This method of cooking seals the moisture into the fish keeping it tender and flakey. “Fish en papillote” not only leads to delicious steamed fish but it also cooks very quickly. Plus, there’s minimal cleanup! This method can be used for any number of fish varieties, and works especially well with salmon!

What is Succotash?

This fish dish is accompanied by a succotash, a vegetable dish comprised of corn and shelled beans (typically lima beans). In this recipe, I use edamame in addition to shallots, garlic, bell peppers and sliced almonds. It makes for a light salsa that pairs well with the fish.

	Why You’ll Love This Recipe
	Light yet satisfying – Flaky fish and fresh succotash create a balanced, nourishing meal.
Minimal cleanup – Parchment paper packets make cooking and cleanup easy.
Elegant but simple – A restaurant-style presentation with approachable ingredients and prep.

Key Ingredients in This Recipe

Halibut – Pacific halibut is a versatile, flakey, mild-flavored white fish that is also a sustainable choice. Most of the Pacific halibut comes from Alaska and is in season from March through November. The fish has a very nutritious diet, which yields lean and protein rich meat that is also low in cholesterol. Since it has such a mild flavor, it is a good fish for people who aren’t as prone to liking seafood. Use another similar white fish in this recipe like cod or bass if needed.
Edamame – Edamame is a young soybean picked when it’s still green and tender. I use shelled edamame in this recipe. They’re easy to find in the frozen section of most grocery stores.
Sweet corn – Brings juicy sweetness that balances the savory fish.
Red bell pepper – Adds color, crunch, and subtle sweetness.
Sliced almonds – Provide nutty crunch and texture contrast.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

Open the parchment packets carefully at the table just before serving to release the aromatic steam and preserve the fish’s moisture while creating a more dramatic presentation.

Swaps and Substitutions

Halibut: Substitute with cod, sea bass, snapper, or salmon depending on preference.
Edamame: Swap with lima beans for a more traditional succotash.
Corn: Use frozen corn if fresh corn is unavailable.
Cilantro: Substitute with parsley or basil for a different herbal finish.
White wine: Use vegetable broth or chicken broth if preferred.

How to Make Fish En Papillote (Step-by-Step)

Cut parchment paper. Heat oven to 400ºF. Cut 4 pieces of parchment paper so they are roughly 12 x 14-inches. Halve the pieces of parchment paper and cut half a heart into the paper so it makes a full heart.
Add fish to parchment paper. Working one at a time, arrange slices of lemon on one side of the parchment paper then top with one slice of fish. Season the fish with salt and pepper and top with 1 teaspoon of olive oil and 1 tablespoon of the white wine.
Seal fish in parchment paper. Working from one end, begin to tightly fold the edges of the parchment paper so that the package is completely sealed. Repeat with the remaining fish.
Bake the fish. Add packages to a rimmed baking sheet and bake until fish is tender, about 10 to 12 minutes.
Sauté shallots and garlic. Heat a large sauté pan over medium heat, add the olive oil and heat through. Next, add the shallots and garlic and sauté until the shallots are tender, about 3 minutes.
Add remaining ingredients and chill. Next, add the peppers, corn and edamame and cook, stirring occasionally for about 5 minutes. Remove from the heat to a medium mixing bowl. Toss with the red wine vinegar and refrigerate for at least 30 minutes, until chilled. Stir in the cilantro and almonds. Season with salt to taste.
Assemble and serve. Serve the cooked fish filets topped with the chilled edamame succotash.

How to Serve White Fish En Papillote with Edamame Succotash

As a main course: Serve directly from the parchment packet for an elegant presentation.
With starches: Pair with roasted potatoes, rice pilaf, or couscous.
For entertaining: Prep the parchment packets ahead and bake just before serving.
With extra brightness: Serve with additional lemon wedges for squeezing over the fish.

How to Store White Fish En Papillote with Edamame Succotash

Refrigerator: Store cooked fish and succotash separately in airtight containers for up to 2 days.
Reheating: Warm fish gently in the oven to avoid drying it out.
Succotash: Serve chilled or bring to room temperature before serving leftovers.

FAQ – Frequently Asked Questions

What is the best fish for en papillote?

Mild, flaky white fish like halibut, cod, sea bass, or snapper work especially well for en papillote because they steam gently without falling apart.

Is fish en papillote healthy?

Yes, fish en papillote is considered a healthy cooking method because it uses minimal added fat while preserving moisture, nutrients, and flavor.

Can you make fish en papillote ahead of time?

Yes, you can assemble the parchment packets in advance and refrigerate them until ready to bake.

What is succotash made of?

Succotash is traditionally made with corn and beans, often combined with additional vegetables and herbs for flavor and texture.

Is white fish en papillote an authentic French dish?

En papillote is a classic French cooking technique, though ingredient combinations like edamame succotash are more modern, globally inspired adaptations.

Other Recipes to Try

If you loved this this simple but elevated French-inspired recipe, take a peek at some of my other summery, seafood-forward favorites:

Crispy Blackened Steelhead Trout
Spinach and Tomato Stuffed Sole
Thai Fried Red Snapper
Crispy Battered Fish and Chips

Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!