Mediterranean Catfish en Papillote

Mediterranean Catfish en Papillote

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Last week was my official recipe testing for this papillote dish, and already my husband has been begging me to make it again! It's simple and fairly quick to make, bright, and fragrant.

There's definitely a lot of different ways to riff on the general papillote technique (basically just wrapping the fish in parchment paper to hold in all the juices and flavors during baking), but this one is absolutely perfect for a light but flavorful dish simply paired with rice or a salad. Hope you enjoy!

Mediterranean Catfish en Papillote


  • dry dill
  • 2 tablespoons grass-fed butter
  • 2 catfish filets (really any white fish, but Memphis=catfish)
  • 8 cherry tomatoes, halved
  • 4 lemon slices + 2 lemon wedges
  • 1/2 white onion, sliced
  • 2-3 tablespoons capers (not sure why that's capitalized, so let's get excited about capers!)
  • 2 pieces of parchment paper


  1. First, cut two pieces of parchment paper that are big enough for wrapping the fish, and preheat oven to 400 degrees F
  2. Lay down two lemon slices per piece of paper, touching not overlapping, then place each fish on top of the lemon beds
  3. Place cherry halves evenly on each filet, followed by the sliced onions
  4. Cut butter into 6ths, then place 3 slices on each filet
  5. Scatter capers on each fish, then sprinkle dill over everything
  6. Fold the paper over the fish, then twist the ends together to form a tight packet
  7. With the packets in a baking pan, put in the preheated oven and set a timer for 15 minutes (mine took 20, but cooking times will vary so I recommend taking a look at the 15 minute mark 
  8. Serve with a lemon wedge to squeeze over just before eating, and enjoy!