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PompanoIntermediate
Pompano en Papillote — Florida’s Most Prized Panfish, Baked in Parchment
Prep: 15 minCook: 18 minServes: 2
Pompano is the crown jewel of Florida’s surf zone — fast, scrappy, and widely considered the best-eating fish per pound in the ocean. The meat is buttery, tender, and never dry, with a delicate sweetness that deserves an elegant preparation. Baking en papillote (in parchment) steams the fish in its own juices with white wine, citrus, and herbs — it’s show-stopping and effortless.
Preheat oven to 400°F. Rinse pompano and pat completely dry inside and out.
Season the cavity and exterior generously with salt and white pepper.
Rub softened butter over the outside of each fish.
Stuff cavity with garlic slices, lemon rounds, thyme, and dill.
Fold a sheet of parchment in half. Place one fish in the center. Pour 2 tbsp wine around it.
Fold the parchment edge-over-edge to create a tight seal — crimp the edges to lock in steam.
Repeat for the second fish. Place both packets on a baking sheet.
Bake 16-18 minutes. The parchment should puff up like a balloon.
Serve in the parchment at the table — cut it open with scissors at the table for the dramatic steam reveal.
The meat should slide off the bone in buttery, perfect flakes.
Pompano is the only fish you'll ever eat where the fat is evenly distributed through the meat — it never dries out. Don't skip the parchment seal; the trapped steam is what keeps it moist. If you don't have parchment, foil works but won't puff. Pompano is also incredible simply grilled whole with salt and lemon — the high oil content keeps it from sticking. Live or fresh-caught pompano is noticeably better than frozen.
