Cooking "en papillote" is a steam-cooking technique where food is cooked inside parchment paper (or foil) packets in the oven. This method is great for cooking delicate foods such as flaky fish and tender vegetables. Every home chef should know how to cook fish in parchment paper.
Steaming requires little or no added fat, which makes it an ideal low-fat cooking method. A little liquid is added to the packet along with your fish and/or vegetables, which converts to steam in the hot oven and quickly cooks all the ingredients. Any flavourful liquid can be used: broth, lemon juice, butter, even wine!
Adding additional spices and fresh herbs will further infuse your fish with tantalizing aromas.
I love using this method to steam fish because all the ingredients get added to the parchment packets, which means no fussing around with pots and pans. It's quick enough to throw together for a weeknight dinner and — when served in its parchment packet — pretty enough to serve to guests. And best of all? Clean-up is a snap!
Here's a parchment paper option we love.
Try some of our tasty fish "en papillote" recipes:
Zesty cod and sweet roasted grapes with golden cauliflower give this weeknight meal and elegant floruish. Get the recipe.
Photo, Sian Richards.What could be easier and more delicious than trout, zucchini and tomatoes in a parchment packet? And it comes with less than 300 calories! Get the recipe.
Photo, Roberto Caruso.A healthy and colourful dish of tilapia, zucchini, peppers and tomatoes baked with whole wheat couscous in individual parchment packets. Get the recipe.
Photo, Jodi Pudge.Gremolata is a zesty condiment that adds flavour to food. For this recipe with fish, we use lemon zest, dill, shallots and capers.
Prep tip: If using frozen fish, defrost slightly under cold running water so they separate easily, then cook from frozen. Get the recipe.
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