A simple, elegant way to cook fish by sealing it in parchment paper with herbs, vegetables, and a touch of fat. This method keeps fish moist and flavorful, inspired by Jacques Pépin.
Master Fish En Papillote Easily
A simple, elegant way to cook fish by sealing it in parchment paper with herbs, vegetables, and a touch of fat. This method keeps fish moist and flavorful, inspired by Jacques Pépin.
Ingredients
- 1 pound white fish fillets (cod salmon
- 1 tablespoon olive oil or melted butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup thinly sliced vegetables (asparagus bell peppers
- 2 sprigs fresh dill or parsley
- 1 lemon thinly sliced
Instructions
- Preheat oven to 400°F (200°C). Cut two large pieces of parchment paper (about 15x15 inches).
- Place one fish fillet in the center of each parchment paper. Drizzle with olive oil or butter and season with salt and pepper.
- Arrange sliced vegetables around and on top of the fish. Add fresh dill or parsley sprigs and lemon slices.
- Fold the parchment paper over the fish and vegetables, then crimp the edges tightly to create a sealed packet. Ensure no steam can escape.
- Place the packets on a baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flaky. Carefully open the packets (watch out for steam!) and serve immediately.
Notes
Use any white fish like cod, salmon, or snapper. Add thin-sliced vegetables such as asparagus, bell peppers, or zucchini. Experiment with fresh herbs like dill or parsley, and citrus slices. Ensure packets are tightly sealed to trap steam.
