Easy Baked Fish (Fish En Papillote)

My grandad’s favourite recipe :’)

Here’s a dish sophisticated enough for any dinner guest, made under 30 minutes, and I guarantee you’re going to have a reel good time while making it.


I used Kuhlbarra’s barramundi in this one. They’re incredibly fresh, sustainably-raised and harvested, and the flesh is real silky! I was told that this is due to the omega-3 and 6 oils which are in the fish feed, making the fish a good source of these essential fatty acids in your diet.

Also, did you know that the fish sold in the wet markets (mostly from Indonesia/Vietnam) usually take 6-7 days to get to the sellers, while these fish are grown in Singapore waters, so they only take 48 hours to get from sea to your door…


The Recipe serves 2


2 x 140g fillets barramundi

2 stalks chinese celery, chopped

1 tbsp tapenade

½ onion, chopped

½ tomato, chopped

1 tbsp extra-virgin olive oil

Salt and pepper


  1. Preheat oven to 180ºC.
  2. In a heated pan, fry onions with some oil until softened.
  3. Place a fillet of fish on each sheet of baking paper. On each fillet, spread ½ tbsp of tapenade, half the amount of chopped tomatoes, softened onions, and chinese celery.
  4. Season with olive oil, pepper, and some salt.
  5. Repeat for the other fillet of fish.
  6. Fold up the baking paper tightly and bake in the oven for 10 minutes, or until cooked.


  • For an Asian twist, top the fish with ginger, scallions, miso paste, sesame oil, and cilantro!
  • Make it a complete meal by adding some glass noodles (tang hoon) or parboiled potatoes/rice, topped with some leafy vegetables.
Don't forget to snap a photo, and tag me on Instagram or Facebook, and hashtag #thecharlottemei!