Yes, you can cook fish in greaseproof paper, and it’s actually one of the easiest and healthiest ways to do it. The paper locks in steam and flavor, keeping your fish moist and tender without needing much oil or butter.
To try it, place a piece of fish like salmon, cod, or tilapia on a sheet of greaseproof paper. Add a few slices of lemon, a drizzle of olive oil, and some herbs such as dill or parsley. Fold the paper over the fish and twist the edges to seal it, making a little packet.
Bake it in a preheated oven at around 375°F (190°C) for about 15 to 20 minutes, depending on the thickness of the fish. When you open the packet, you’ll have perfectly cooked fish that flakes easily with a fork and smells amazing.
This method, called “en papillote,” is great for keeping cleanup simple too. You don’t need extra pans, and the fish won’t stick or burn. It’s a quick, no-mess way to cook fish that tastes fresh and full of flavor.
Can I Cook Fish in Greaseproof Paper?
Have you ever seen someone wrap fish in paper before baking it and wondered, “Wait, is that safe?” The short answer is yes, you can cook fish in greaseproof paper, and it’s one of the healthiest, simplest ways to lock in flavor.
Cooking “en papillote” (that’s the fancy French term for cooking in paper) has been around for centuries, but it’s getting popular again because it keeps fish tender without needing much oil. I remember the first time I tried it, I was nervous the paper would burn or stick, but it turned out light, flaky, and full of flavor.
In this guide, we’ll look at how greaseproof paper works, which fish types are best for it, and exactly how to do it safely at home. So grab your favorite fillet, and let’s find out how this little trick can take your weeknight dinners to the next level.
What Is Greaseproof Paper and How Does It Work?
Greaseproof paper is a thin, smooth sheet that’s used in cooking and baking to stop food from sticking to pans or trays. It looks a lot like parchment paper, but it’s made a bit differently. The surface of greaseproof paper is treated so oil and moisture can’t soak through. That’s what makes it perfect for cooking things like fish, where you want to keep all the juices in while avoiding a messy cleanup.
When you cook fish in greaseproof paper, something cool happens. The paper traps steam inside as the fish heats up. That steam cooks the fish gently and evenly, kind of like a mini sauna for your dinner. Because of this, the fish stays soft and juicy instead of getting dry or tough. It’s also great because you don’t need to add much oil or butter to keep it from sticking, which makes your meal lighter and healthier.
One thing to know is that greaseproof paper can handle heat, but not as much as parchment paper. Most types are safe to use in the oven up to around 220°C (425°F). That’s perfect for most fish recipes, but you don’t want to turn the temperature too high or put the paper too close to the heating element. Otherwise, it can brown or curl at the edges. I learned that the hard way once when a corner of my paper turned crispy and smelled burnt. Now, I always keep it in the middle rack of the oven.
This paper is also super handy because it helps lock in flavor. When you wrap your fish with herbs, lemon slices, or veggies inside the paper, all the smells and juices stay trapped. It’s like cooking inside a little flavor bubble. When you open it, that first puff of steam smells amazing, fresh, buttery, and full of whatever herbs you used. That’s honestly my favorite part.
So, in short, greaseproof paper works by keeping oil and water out, steam in, and flavor sealed tight. It’s safe, simple, and makes your food taste better without needing fancy tools or lots of cleanup. Once you try cooking with it, you’ll probably wonder why you didn’t use it sooner.
Why Cook Fish in Greaseproof Paper?
Cooking fish in greaseproof paper isn’t just something fancy chefs do. It’s actually one of the easiest ways to make tender, flavorful fish at home. The idea is simple: you wrap the fish in paper, add your seasonings, then bake it. The paper traps steam while the fish cooks, keeping all the moisture and natural oils inside. That means your fish turns out soft, juicy, and never dry or rubbery.
One big reason people love this method is that it’s healthier. Since the fish steams in its own juices, you don’t need to add much oil or butter. You can still drizzle a tiny bit for flavor, but it’s not required. The natural moisture of the fish does most of the work. It’s also perfect for people trying to eat light or avoid greasy meals. When I first started cooking this way, I couldn’t believe how much cleaner and fresher the fish tasted.
Cooking in paper also makes cleanup super easy. No sticky pans, no scrubbing off burnt bits, and no lingering fish smell in your kitchen. Once you’re done, you just toss the paper and you’re finished. That’s a big win for busy nights or anyone who doesn’t enjoy washing dishes.
Another reason to use greaseproof paper is how it locks in flavor. When the paper is sealed, the fish cooks along with all the herbs, lemon slices, or spices you’ve added. The steam carries all those flavors into the fish as it cooks. If you’ve ever made salmon with dill and lemon this way, you know how incredible that aroma is when you open the paper pouch. It smells like a fancy restaurant meal, but it’s made right in your own oven.
It’s also a gentle way to cook. Some fish, like cod or tilapia, can break apart easily when fried or grilled. Cooking them in paper helps keep everything together. You don’t have to flip the fish or worry about it sticking to the pan. Just bake it once and let the steam do the work.
Another nice bonus? It looks fancy when you serve it. You can bring the paper parcel straight to the table and let everyone open their own. It feels like unwrapping a little gift. I’ve done this for family dinners, and everyone loves that first puff of steam when they open the paper. It’s like the aroma tells them dinner is ready before they even take a bite.
So if you want fish that’s full of flavor, moist inside, and easy to make, greaseproof paper is the way to go. It’s safe, simple, and gives you restaurant-quality results without any stress. Once you try it, it might just become your favorite cooking trick too.
How to Cook Fish in Greaseproof Paper (Step-by-Step)
Cooking fish in greaseproof paper is one of those things that looks fancy but is actually really easy once you try it. I still remember the first time I did it, I thought I’d mess it up, but it turned out to be one of the simplest dinners I’d ever made.
Start by preheating your oven to around 180°C (350°F). That’s a good temperature for most kinds of fish. While the oven heats up, get your fish ready. Choose a fresh fillet, like salmon, cod, tilapia, or trout. You want something that’s about an inch thick so it cooks evenly. If the fillet is too thin, it might overcook too fast, and if it’s too thick, it may not cook all the way through.
Next, tear off a piece of greaseproof paper that’s big enough to wrap around the fish with some extra room for folding. I like to place the fish in the center of the paper, then season it right there. Sprinkle a bit of salt, pepper, and maybe a squeeze of lemon juice. You can also add slices of garlic, herbs like dill or thyme, or even a few cherry tomatoes or thin veggies around the fish. It’s like building your own flavor packet.
Once everything’s seasoned, fold the paper. Fold the paper over the fish so the edges meet, then start folding and crimping along the sides to seal it shut. You can fold it like a half-moon shape or just twist the ends tightly to trap the steam inside. The main goal is to make sure it’s sealed enough so the steam can’t escape. That’s what cooks the fish perfectly.
Now, place the paper packet on a baking tray. I like to use a tray just in case any juices leak out. Pop it into the oven and let it cook for 12 to 15 minutes, depending on the thickness of the fillet. A thinner fish like tilapia might be done in 10 minutes, while something thicker like salmon could take closer to 15.
While it’s baking, your kitchen will start to smell amazing. You’ll know it’s almost done when you can see the paper puffing up slightly. That’s the steam doing its job. Try not to open it too early or all that goodness will escape. When the time’s up, carefully take the tray out of the oven and let it rest for a minute. The steam inside is very hot, so open the packet slowly.
When you finally unwrap it, you’ll see the fish sitting in a little pool of flavorful juices, soft and flaky. You can eat it right from the paper or slide it onto a plate. If you’ve added veggies or herbs, they’ll be cooked just right too, tender and full of flavor.
The best part is, there’s almost no cleanup. You don’t need to scrub pans or worry about fish sticking to anything. Just toss the paper and you’re done. It’s perfect for weeknights when you want a quick, healthy meal without a lot of fuss.
Once you try this method, you might not want to cook fish any other way. It’s easy, clean, and gives you perfectly cooked results every single time. Even if you’re not an expert cook, this technique makes you feel like one.
Best Types of Fish to Cook in Greaseproof Paper
Not all fish cook the same way, and that’s something I learned after a few soggy or overcooked dinners. Some fish are just perfect for greaseproof paper because they hold their shape and soak up flavor beautifully. The good news is you’ve got plenty of choices, whether you like light white fish or rich, oily ones like salmon.
One of my all-time favorites is salmon. It’s full of natural oils, so when it’s wrapped in greaseproof paper, it almost steams in its own buttery juices. Add a few slices of lemon, a sprinkle of salt, and maybe a bit of dill or garlic, and you’ll get this soft, rich flavor that feels like something from a restaurant. The paper locks everything in, so the salmon stays moist and flaky every time.
If you prefer something milder, cod or tilapia are great options. They’re leaner, which means they can dry out quickly if cooked wrong, but not when you use greaseproof paper. The steam keeps them soft inside, and they take on the taste of whatever you season them with.
Another solid choice is trout. It’s light but flavorful, and it cooks quickly. You can put a whole small trout in the paper, bones and all, and it’ll come out tender and juicy. I like to toss in some thinly sliced veggies, like zucchini or cherry tomatoes, with a bit of butter.
Snapper and haddock also do well because they hold up nicely to steam. They don’t fall apart too easily, which makes them perfect for wrapping. These kinds of fish are great if you like a bit of firmness in your bite but still want a moist texture.
If you’re in the mood for something more special, try sea bass. It’s a bit fancier but still easy to cook this way. The delicate flavor of sea bass pairs nicely with herbs like parsley or basil and just a drizzle of olive oil.
For beginners, I’d say start with salmon or cod. They’re forgiving and easy to find in most stores. Once you get comfortable, experiment with other types like trout or snapper. The trick is to choose fillets that aren’t too thick or too thin, something around an inch thick cooks perfectly in about 12 to 15 minutes.
And if you want to mix things up, add veggies or herbs inside the packet. Sliced bell peppers, green beans, or even a handful of spinach cook right alongside the fish.
Tips for Flawless Results
Cooking fish in greaseproof paper is simple, but a few small tricks can make a huge difference in how your meal turns out.
First, always use fresh fish if you can. Frozen fish works in a pinch, but it tends to release more water when it cooks. That can make your paper packet too wet and wash out the flavors.
Next, don’t overload the paper. It might be tempting to stuff it with a mountain of veggies and sauce, but too much moisture inside the packet will stop your fish from steaming properly. Keep it simple.
Speaking of oil, a light brush of olive oil on the paper helps keep it from sticking to the fish. It’s not always necessary, but I like doing it, especially for lean fish like tilapia or cod.
When folding your paper, make sure the edges are sealed tight. If steam escapes, the fish won’t cook evenly.
Oven placement also matters. Keep your packet on the middle rack instead of too close to the top or bottom.
Another tip, don’t overbake. Fish continues to cook a little even after you take it out of the oven. If your fillet is about an inch thick, 12 to 15 minutes is usually perfect.
To give your dish more flavor, add fresh herbs, citrus, or light seasonings. Dill, thyme, parsley, or even basil can completely change the taste.
Lastly, serve it straight from the paper. It looks great and keeps all the juices right where they should be.
With these little tips, you’ll get perfect results every time. The fish stays moist, flavorful, and light, and you’ll barely have any dishes to clean.
Common Mistakes to Avoid
Even though cooking fish in greaseproof paper is simple, there are a few easy-to-miss mistakes that can mess up your meal.
The first big mistake is using the wrong kind of paper. Not all kitchen papers are safe for the oven. Wax paper looks almost the same as greaseproof paper, but it’s coated in wax that can melt or even smoke when heated.
The second mistake is baking at too high a temperature. Some people think hotter means faster, but that’s not true for fish. Too much heat can dry it out or burn the paper edges. Stick to around 180°C (350°F).
Another thing to watch for is not sealing the paper properly. The whole point of using greaseproof paper is to trap steam inside so it cooks evenly.
Overcooking is another easy mistake. Fish cooks fast, and if you leave it in even a few minutes too long, it can go from soft and juicy to dry and chewy.
Another common error is adding too much liquid inside the packet. A drizzle of oil or a few drops of lemon juice is fine, but don’t pour in sauces or broth.
Crowding the paper is also something to avoid. If you try to fit multiple fillets or too many veggies into one packet, the fish won’t cook evenly.
Lastly, rushing the resting time can also spoil your results. When you take the fish out of the oven, let it sit for about a minute before opening the packet.
Avoiding these small mistakes makes a big difference. Once you get the hang of it, cooking fish in greaseproof paper becomes almost foolproof.
Conclusion
Cooking fish in greaseproof paper is one of those little kitchen tricks that feels almost too easy to be real. But once you try it, you’ll see how well it works. It’s simple, healthy, and gives you moist, flavorful fish every single time.
The beauty of greaseproof paper is how it does all the hard work for you. The paper traps steam, keeps the fish juicy, and lets all the herbs and seasonings soak in. There’s no frying, no splattering oil, and no strong fish smell filling up the house.
It’s also a great method for experimenting. You can mix and match flavors depending on your mood. Lemon and dill for a light, fresh taste, garlic and butter for something richer, or even soy sauce and ginger for an Asian twist.
If you’re new to cooking, this is one of the easiest and safest ways to get started. It’s almost impossible to burn the fish if you follow the basic time and temperature.
So the next time you’re in the mood for fish, skip the frying pan and reach for greaseproof paper. Try it once, and it might just become one of your favorite cooking methods.