En Papillotte

We use this cooking method all of the time: no fuss, no muss. It’s a gentle cooking method that is similar to steaming. We like to shave seasonal vegetables thinly (carrot, beet, leek, fennel, asparagus etc…) and create a base for the fish. A little butter, white wine and herbs and you have a meal.

  1. preheat oven to 450º
  2. take a square of parchment paper large enough to fold in half over the individual fish and vegetable portion, or a parchment bag, and lay the vegetables in a little stack. The more colourful the better.
  3. Lay the fish on top.
  4. Spoon or drizzle a little liquid (wine, lemon juice, stock, coconut milk), top with a little butter and season well with salt.
  5. fold the paper over the fish and roll up the edges to seal and create a little package.
  6. place onto a baking sheet and into the oven. A thin filet will be done in 6 minutes, thicker filets will take 8 to 10 minutes.
  7. check for doneness, place each parcel on a plate and serve immediately. Just warn your guests that the paper is not edible;)