Hake en papillote with oven-roasted tomatoes and tapenade


by: DaisyDoo

Laying a piece of fish on a bed of greens, seasoning with a few aromatics and then sealing up tightly into a parcel is a simple and trouble-free way to cook fish. It's healthy too, as no water-soluble nutrients are lost.


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serves: 4

Olive oil, for brushing

2 tablespoons finely shredded basil leaves

4 pieces (6-8 oz/175-225 g) of thick, unskinned hake fillet

1/4 cup Tapenade

Salt and freshly ground black pepper


1 1/2 lb (750 g) ripe plum tomatoes

1/2 teaspoon Maldon sea salt flakes

1 teaspoon thyme leaves

Nutrition Facts
Hake en papillote with oven-roasted tomatoes and tapenade

Servings Per Recipe: 4

Amount per Serving

Calories: 65

  • Total Fat: 0.6 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 23 mg
  • Sodium: 354.3 mg
  • Total Carbs: 7.2 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 4.5 g
  • Protein: 8.7 g

how is this calculated?

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1.  For the oven-roasted tomatoes, preheat the oven to 475°F (240°C). Cut the tomatoes in half and place them, cut-side up, in a lightly oiled, shallow roasting pan. Sprinkle with the sea salt flakes, thyme leaves, and some pepper, and roast for 15 minutes. Lower the oven temperature to 300°F (150°C) and roast for 1 1/2 hours more, until shriveled to about half their original size and concentrated in flavor. Remove and let cool. (The tomatoes can be roasted in advance, if desired.)

2.  Cut out four 15-inch (38-cm) squares of parchment paper and foil. Put the foil squares on top of the paper ones and brush the centers with olive oil. Put three pieces of oven-roasted tomato slightly off-center on each one, sprinkle with basil, and top with a piece of seasoned hake.

3.  Bring the other side of the square over the fish so that all the edges meet. Starting at one end of the opening, fold over about 1/2 inch (1 cm) of the edge, doing about 1 1/2 inches (4 cm) at a time. Work your way all around the edge to make a half-moon-shaped parcel. Then fold all around again to make an even tighter seam.

4.  Give the folded edge a good bash with a rolling pin. Put the parcels on a baking sheet and bake in a very hot oven-475°F (240°C)-for 15 minutes.

5.  As the fish cooks, the steaming juices will make the tightly sealed parcels puff up. Remove them from the oven, quickly transfer them to a warmed serving dish, and take them to the table.

6.  Slit open the parcels with the tip of a sharp knife.

7.  Pull back the paper and foil from the baked fish.

8.  Lift the fish and tomatoes onto warmed plates. Pour the cooking juices from the parcel over the fish. Spoon a little tapenade around the fish.

9.  Serve the papillotes on a large plate and slit them open at the table so that everyone can enjoy the aroma. Place the contents on four warmed plates and spoon some of the tapenade around.

Cooks' note:
Any thick fillets of good-sized fish such as cod, haddock, salmon, and even large sea bass or other groupe-type fish, would work well cooked in this way.

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