Question

How do you properly cook fish 'en papillote' (in parchment)? Learn this healthy and flavorful technique for steaming fish perfectly.

Answer 1

Cooking fish 'en papillote' involves baking fish in a parchment paper pouch with vegetables and seasonings, creating a moist and flavorful dish. The parchment traps steam, cooking the fish gently and evenly.

Detailed Explanation:

Cooking fish 'en papillote' is a simple and elegant technique. Here's a step-by-step guide:

1. Prepare the Ingredients: Choose your fish (e.g., salmon, cod, snapper). Select vegetables like sliced zucchini, bell peppers, onions, and herbs like dill or thyme. You'll also need olive oil, lemon slices, salt, and pepper.
2. Cut the Parchment Paper: Cut a large heart shape out of parchment paper for each serving. The heart shape allows for easy folding and sealing. You can also use a large square and fold it in half.
3. Assemble the Packet: Lightly oil one side of the parchment heart. Place a bed of vegetables in the center. Top with the fish fillet. Season with salt, pepper, and herbs. Add a slice or two of lemon and a drizzle of olive oil.
4. Seal the Packet: Fold the other half of the parchment heart over the fish and vegetables. Starting at one end of the heart, make small, overlapping folds to seal the edges tightly. This creates a sealed pouch. If using a square, fold over and crimp the edges.
5. Bake: Preheat your oven to 400°F (200°C). Place the parchment packets on a baking sheet. Bake for 12-15 minutes, or until the parchment is puffed up and the fish is cooked through. The cooking time will vary depending on the thickness of the fish.
6. Serve: Carefully open the parchment packet (be cautious of the escaping steam) and serve immediately. The fish will be incredibly moist and flavorful.

Pro Tip:

Don't overcrowd the packet. Ensure there's enough space for steam to circulate, which is crucial for even cooking. Overcrowding can lead to unevenly cooked fish and soggy vegetables.