If you’re new to puttanesca, it’s a robust, pantry-friendly sauce built from tomatoes, capers and olives. It pairs beautifully with white fish because the bold, briny elements cut through the fish’s mildness and create a satisfying contrast. This en papillote approach requires minimal hands-on time, cleans up easily, and produces an attractive individual serving when you present the parchment parcels at the table.

Recipe Overview

Serves: 2 | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients

• 2 (6–8 oz) fillets white flaky fish (petrol sole, tilapia or halibut work well)
• 8 oz haricot verts (or thin green beans)
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 tablespoons store-bought marinara sauce
• 1 lemon
• 2 teaspoons capers, drained
• 2 tablespoons Kalamata olives, halved
• 1 heaping teaspoon fresh oregano leaves
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons fresh basil, cut into thin ribbons

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare two 14-inch sheets of parchment paper and place them on a baking sheet.
3. Divide the haricot verts evenly between the two parchment sheets, placing them in the center. Lay a fish fillet on top of each bed of beans.
4. Sprinkle the minced garlic over the fillets, drizzle with olive oil, and season with salt and pepper. Spoon two tablespoons of marinara over each fillet.
5. Slice half the lemon into thin rounds and place two slices on each fillet. Reserve the remaining lemon half for serving.
6. Evenly distribute the capers and halved Kalamata olives between the parcels. Add the oregano and, if you like heat, a pinch of crushed red pepper flakes.
7. Fold the long sides of the parchment over the fish to form a long rectangle, then roll and crimp the short edges toward the fish to seal each parcel so no liquid escapes.
8. Bake on the prepared sheet in the preheated oven until the fish is opaque and flakes easily with a fork. Cooking time depends on thickness: thinner fillets (tilapia, petrale sole) will take about 15–18 minutes; thicker fillets (halibut) may need 20–22 minutes.
9. Carefully open each parcel (watch for steam), garnish with fresh basil and a squeeze of the reserved lemon juice, and serve immediately.

Notes & Tips

Choose a mild white fish that flakes easily and holds together during baking. If using frozen fillets, thaw and pat dry before assembling. Store-bought marinara works well for convenience, but you can substitute a simple diced tomato mixture if preferred.

To serve, pair with a simple green salad, steamed rice or crusty bread to soak up the juices from the parcel. Leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated in a low oven to preserve texture.

For variations, add thinly sliced fennel for an aromatic twist, or swap Kalamata olives for green olives for a milder briny flavor. Omit red pepper flakes for a completely mild dish, or add more for extra heat.