Paleoista’s Fish en Papillote

by | Updated: December 3rd, 2016 | Read time: 2 minutes

Here’s a paleo dish that’s deceptively easy to prepare. Guests will think you’ve spent hours slaving away in the kitchen”¦but really, you only need about 20 minutes, including prep time! This is a nice, light meal, perfect for the hotter temps as summer approaches.

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Paleoista’s Fish en Papillote


4 (4-6 oz.) wild black cod* fillets or fish of choice (select whatever is locally available to you), skin on and deboned
4 large carrots, peeled and julienne cut into 3″ pieces
2 large leeks, washed and julienne cut into 3″ pieces
2 large yellow squash, washed and julienne cut into 3: pieces
1 large Meyer lemon, 1/2 juiced and 1/2 cut into four round slices, pits removed
4 Tbsp. coconut oil
Garlic powder, to taste
Freshly ground black pepper, to taste
4 cups wild arugula
Parchment paper or 4 parchment bags



1. Preheat oven to 450 degrees F.

2. Pat fish dry.

3. Open each bag and place some of the carrots, leeks and squash pieces evenly in each. Place fish on top. Place one lemon slice on top of each. Drizzle lemon juice on top. Add one Tbsp. coconut oil on top of each piece of fish. Add garlic and pepper to taste.

4. Fold bag and place on baking tray, making sure not to overlap.

5. Cook for 15 minutes or until internal temp equals 160 degrees F (unless you’re using a sushi grade of fish).

6. Dive arugula into four even portions. When fish is done, tear open bag and slide contents on top of bed of arugula.

*Black cod can be particularly difficult to debone when raw; ask your fishmonger to do it for you by removing the entire spinal column.   You’ll lose a little bit of the flesh, but it’s worth it to not have to worry about eating, or serving, a bone!