Brill en Papillote

Number of Portions


- 150 grams of nice fillet of brill (or any fish of your choosing)
- 5 grams Season All Seasoning
- 15 grams fennel or celery
- 15 grams shallot
- 1 clove of garlic
- Little white wine
- 10 grams olive oil
- Asparagus
- Watercress
- Lemon wedge


En papillote is a classic French way of cooking fish and just means ‘cooked in paper’.

All you will need is a baking tray and some baking parchment.

Season your fish with Schwartz All Seasoning, then chop your other ingredients, put them all in the parchment. Add a little white wine to create some steam and a little acidity, tie the paper and bake in the oven for about 8 to 12 minutes at 190°C depending on the thickness of the fish.

To serve, cook the asparagus in boiling water for one minute, remove from pan, drop into a bowl of iced water to lock colour in. Put back into a pan with a little melted butter or olive oil to evaporate some of the water and to heat through.


Serve the fish in the parcel, with asparagus, watercress and a lemon wedge.

Products used in this recipe: