Rockfish with Fennel and Butter En Papillote

Rockfish with Fennel and Butter En Papillote
Photo by Kelley Jordan

Our Chief Officer of Communications & Community Mandy Marcum created this recipe for one of the easiest and most delicious preparations of rockfish. Steaming in parchment guarantees moist fish and locks in delicate vegetable and herb flavors. Try mixing up different combinations of vegetables and herbs and spices. The possibilities are endless!

Rockfish with Fennel and Butter En Papillote | Sitka Salmon Shares

Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Serves: 2-3


  • 1 fennel bulb, sliced
  • 2-4 tablespoons butter
  • 1 pound rockfish fillet
  • Salt and pepper
  • Favorite fresh or dried herbs (e.g. lemongrass, garlic powder, basil)


Prepare Papillote

Cut fillets into individual portions and pat dry with paper towel.

Tear 12-inch piece of parchment for each fillet of fish, and place fish in the center of each piece.

Evenly divide fennel slices on top of each fillet. Set one tablespoon butter on top of the sliced fennel. Sprinkle with salt, pepper and lemongrass seasonings (or your favorite herb mix).

Fold & Bake Packets

Fold parchment paper up from both sides to cover the fish. Fold the remaining two sides and tuck under, to create a packet.

Bake at 350°F for 15-20 minutes, until packets puff slightly and fish is no longer translucent.

Folding Guide

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Pro Tips

Miso-Ginger Cured Sablefish

Miso-Ginger Cured Sablefish

Curing in salt and sugar is another great way to “cook” fish. Generously sprinkling the sablefish with salt and sugar draws out moisture and changes the cell structure, which results in a texture that resembles what you get from cooking with heat. To cure 1/2 lb of sablefish, mix together 3 1/2 tsp coarse salt and 5 1/2 tsp sugar. Add 3 tsp white or yellow miso and 1 tsp minced ginger. Cover the bottom of a large non-reactive dish (fish needs to lay flat) with parchment paper. Place fish skin-side down on top of paper and press salt mixture firmly to cover. Place a second sheet of parchment paper on top. Place a 1–2 pound weight on top of fish. Refrigerate. After 10–12 hours drain any liquid from dish and place back in fridge to cure for another 12–24 hours or up to 6 days, draining every 12 hours as needed.

John Skeele’s Salmon Burgers

John Skeele’s Salmon Burgers

  • 1 package (1 pound) of salmon burger meat 
  • 1 large egg, lightly beaten
  • 1/2 onion, finely diced
  • 1 poblano or bell pepper, seeded and finely diced 
  • 1/3 cup (about 12) saltines or butter crackers, crushed
  • Soy sauce to taste
  • Salt and pepper to taste
  1. Mix together salmon burger, egg, onion, poblano, and crackers in a medium bowl.
  2. Add a splash of soy sauce and season with salt and pepper to taste.
  3. Form salmon mixture into thin patties and fry in 1 Tbsp olive oil in a nonstick skillet over medium-high heat until golden brown, 3–4 minutes per side.
  4. Serve on buns or salad greens with toppings such as pickled onions, ketchup, aioli, or stone ground mustard.


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Rockfish with Fennel and Butter En Papillote Recipe | Sitka Salmon Shares
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