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Monkfish en Papillote

Monkfish en Papillote

15 Sep 2026 by Wright Brothers Team

Try Chef Kevin's Monkfish en Papillote, a beautifully light and buttery dish, perfect for mid-week dinners. 

  • Time 35minutes
  • Serves 4
  • Difficulty Easy

Ingredients

4 x 150–180g monkfish fillet portions, membrane removed

1 small fennel bulb, trimmed and very finely sliced

100g baby spinach

1 lemon, thinly sliced

40g butter, cut into 4 pieces

1 tbsp olive oil

4 tbsp dry white wine or water

Small bunch of dill

Sea salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 200°C / 180°C fan / Gas 6. Cut 4 large sheets of baking parchment, each about 40cm square.
  2. Divide the fennel and spinach between the sheets, placing them just to one side of the centre. Place a piece of monkfish on top and season with salt and pepper.
  3. Add a piece of butter, a few sprigs of dill and 1–2 lemon slices to each portion. Drizzle with the olive oil and add 1 tbsp of wine or water to each parcel.
  4. Fold the parchment over the fish. Starting at one corner, make small overlapping folds all around the open edges, pressing firmly to seal. Leave a little space inside each parcel for the steam to circulate.
  5. Place the parcels on a large baking tray and bake for 20–25 minutes, depending on the thickness of the fish. Carefully open one parcel to check: the monkfish should be opaque throughout and separate easily when gently pressed with a fork. If needed, reseal and return to the oven for a few more minutes.
  6. Transfer the parcels to plates and open carefully, as the steam will be hot. Serve with new potatoes or crusty bread to soak up the buttery juices.

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