Fish en Papilotte w/ Truffled Tri-Color Potatoes

Everyday I’m trufflin’. This recipe is easy, and incredibly flavorful. The herbs, lemon, fish, become fast friends in their parchment paper home of wonder. Like an unstoppable trio. The potatoes are roasted and tender and truffled to perfections. Great recipe for dinner parties as it is simple and the clean up is a snap(per).


The Food

4 pieces of white fish (halibut, cod, etc.)

8 sprigs of fresh thyme

2lbs Tri Color Potatoes (Baby reds, blue potatoes, gold fingerlings)

Olive Oil




White truffle Oil

Truffle Salt

Parchment Paper

The Process

Preheat oven to 375

Chop potatoes, place in roasting pan over parchment paper, sprinkle with salt (not truffled), thyme leaves and a touch of EVOO. Roast for 40-45 minutes.

Cut 4 large pieces of parchment paper.

Place fish on paper with 2 lemon slices, 1 sprig of thyme, and a drizzle of EVOO.

Fold paper over fish and twist the sides to make a packet.

Place fish in oven for 8-10 minutes.

When potatoes finish, drizzle with truffle oil and add truffle salt to taste.

Serve alongside fish (still in it’s packet).


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