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Herbed Grouper & Scallops en Papillote

Sounds fancy, doesn’t it?

Papillote is French for “paper.”

Did you know that? I know I didn’t until I decided we should make this recipe. I had been wanting to try out some recipes with parchment paper for a while now and I knew this grouper and scallions we purchased on sale would be a real treat for this low carb recipe found in the Atkins cookbook “The New Atkins for a New You Cookbook.” I even decided to let the husband help.  I just love this cookbook. There are so many whole food and clean eating recipes that fit within a lot of way of eating lifestyles. 

I just  love how simple this recipe is. The parchment paper puffs up while in the oven and creates a steam packet, much like a tin foil packet. This allowed the fish and scallops to steam in their own juices. Nothing charred or dried out. I love foil packets, too. But I find I like them much better when grilling. Parchment paper is a bit more breathable and delicate.

Scallops in Parchment

Because the husband does not care for scallops, we put those in their own packet.  Then in another parchment pack we put a piece of grouper. So each piece of fish had its own packet and ingredients.

fish parchmant paper

These cooked in their cute little packets for about 10 minutes. With prep, this recipe can be prepared, cooked and on the table in under 30 minutes. Pair with some green beans, a baked potato, some rice or even a salad!

grouper in parchmentHusband enjoyed his with some yummy yellow rice and green beans.

grouper in parchment

I paired my seafood with green beans.

Seafood in Parchment


I know we all don’t want to turn our ovens on in the summer, but sometimes its just worth it for a recipe that takes mere minutes to prepare.

Have you ever baked anything in parchment paper? Tell me all about it.

Herbed Grouper & Scallops en Papillote

Chrystal Mahan YUMeating.com
Adapted from the Atkins cookbook and website[/url ].
4.84 from 6 votes
Cook Time 10 minutes
Total Time 10 minutes


  • 2 1/3 TBS unsalted butter divided
  • 1 c sliced green onions
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 pc of fish for each person you can use any fish you like
  • 1 TBS basil chopped
  • 1 TBS dill chopped
  • 2 TBS parsley chopped
  • 1 lemon sliced


  • Preheat oven to 475.
  • Fold each piece of parchment paper in half.
  • Keep the fold in the center.
  • Cut the fold into a heart shape.
  • Smear 1 tsp of butter over each half of the parchment paper.
  • Set the paper aside.
  • Melt the remaining butter in a medium skillet on high heat.
  • Add the green onions, salt and pepper.
  • Saute until soft. Will take about 3 minutes.
  • Place the fish fillets on the buttered side of paper.
  • Place the butter and herb mixture on top of the fish.
  • Cover with unbuttered side. Take care to make sure the edges align.
  • Crimp edge and make sure they are tightly shut.
  • Place packets on a baking sheet.
  • Bake until fish is cooked. About 10 minutes.
  • When its time to eat, carefully open each packet.
  • Steam will rise and it will be hot.
  • Transfer to plate and serve.





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  1. 5 stars
    I love this. It’s nice and light for the summer time. You are always coming up with some delicious sounding meals 🙂

    1. I am a fan of foil too but usually save that for when I am cooking in the oven and want to line a pan for easy clean up. I also use it when we cook on the grill.

  2. I use parchement paper for everything! It’s a lifesaver. Seafood looks delish! Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest board.

  3. 4 stars
    I’ve never tried grouper before, I’ll have to check it out. I love cooking with parchment paper – it’s so easy and you can pack a lot of flavor in there!

  4. That looks really yummy! I love all fish and seafood. Those pockets come in very handy I must say! There is a local restaurant on the ocean in my area that serves all their fish this way; it keeps everything really fresh and delish!

  5. I love En Papillote! It’s such a fun way to cook, and really does keep the juices in! I also love that you are able to individualize for the people who you are serving, if one doesn’t like an ingredient, you can leave it out of their papillote, while adding it to the other(s). HUGS

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