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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

Phone:      (864) 241.6689
E-mail:      [email protected]
Address:   Greenville, SC
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Chef Veera

grouper en pappiotte hearts

Fish in Parchment — A Healthy Technique

This fancy French culinary term translates to “in parchment” and sounds complicated and fussy, but is really easy, super-fast, healthy and oh so very tasty!

When the fish, vegetables, herbs and seasonings get sealed together in a parchment packet, it creates this aromatic moist heat, cooking the ingredients in their own juices. It doesn’t need a lot of fat, so I love to use a flavored olive oil to ramp up the taste, and a little pat of butter to create that creamy mouth feel.

This recipe epitomizes the Mediterranean lifestyle with its emphasis on whitefish and flavors of basil, capers, lemon and garlic. Served along with a nice leafy green salad or steamed green vegetables it is filling but light, healthy but delicious, pretty, but easy.

The focus of this recipe, like many in the Mediterranean lifestyle, is on clean, fresh, ingredients. The cooking method results in appetizing aromas and a healthy dinner, done in just 20 minutes – who doesn’t need more meals like that? It’s a great weeknight meal but pretty enough to serve to company.

This recipe and this approach to cooking fish have changed the minds of many who say they don’t like fish. So, even for those of you who aren’t sure about steaming fish, BE BRAVE and try this, it just might change your mind.

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Grouper en Pappiotte Recipe

4 fillets of grouper (you can use cod or any other flaky white fish if you prefer)
2 tablespoons Basil EVOO **
3-4 cloves of garlic thinly sliced
1/8th teaspoon Chili and Black Pepper Seasoning **
1 cup grape tomatoes, halved
2 tablespoons capers, drained
½ cup sliced olives
Salt and pepper to taste
8 teaspoon dry white wine (or chicken stock)
8 fresh sprigs of thyme
4 teaspoons unsalted butter
Fresh basil microgreens to garnish


Heat oven to 450 F

Fold four 15 inch square pieces of parchment in half. Starting at fold of each piece, draw a half a large heart shape. Cut along the lines and open.

Place a fish fillet next to the crease on each parchment piece. Season with salt and pepper

In a skillet warm the oil, sauté sliced garlic and chili and black pepper seasoning until garlic turns golden (I minute).

Remove from heat and add tomatoes, olives, and capers. Divide the tomato mixture over the 4 fillets of fish

Top each piece of fish with 2 teaspoons of white wine or stock, 2 sprigs of thyme and a teaspoon of butter.

Fold the other half of the parchment over the fish. Starting at the top of the heart, make small tight, overlapping folds along the outside edge to seal the packet.

Place packets on a baking sheet and roast in the oven for 8-10 minutes

Remove, transfer packets to plates, open and serve with a lemon wedge and toasted ciabatta bread to dip.

** I particularly love using Oil & Vinegar’s Basil EVOO and Chili & Black Pepper Seasoning —  the fused flavored Basil oil has a distinct, fresh and delicious flavor that is key to this recipe. The Chili and Black Pepper seasoning lend a nice touch of heat from a combination of black pepper and chili. You can substitute this with the equivalent amount of course ground pepper and chili flakes but add some additional garlic to the recipe.


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  • Ben Fusco
    March 20, 2020

    Hey Chef Veera!
    Your site is fantastic ….and your passion shows…..congratulations on a first class job! I especially like the recipes and I admire your “bravery” with flavor profiles. I am especially anxious to try the Grouper En Pappiotte! It reminded me of a dish I used to feature in my Italian restaurant chef days. I used bluefish and topped it with a mushroom duxelle and a generous squeeze of lemon. Like you, I cut the parchment in the same heart shape (great minds) and the waiter would set it in front of the guest and carefully unfold and open it….of course a beautiful and intense aroma made for a memorable presentation and first impression . I called it Pesce in Cartoccio…..(Italian for “fish in a bag”)
    Can’t wait to try your recipes and I look forward to watching how evolves!

    • Veera Gaul
      March 23, 2020

      Hi Ben
      Thanks so much!! It’s always great to get feedback, and even more when it comes from a fellow chef. The bluefish and mushroom combination sounds amazing — I might experiment with that for a future post!

      Looking forward to future comments and recipe ideas from you — let’s BE BRAVE as we experiment and share ideas!

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