En papillote, a classic French cooking technique, transforms simple ingredients into a fragrant, steam-infused dish. Cooking en papillote steams food inside a parchment paper pouch, locking in moisture and flavor. This method not only creates a healthy, foolproof meal but also delivers a touch of elegance with its delicate, origami-like folds. As the packet bakes, it puffs up, capturing the fragrant essence of fresh ingredients. Unwrapping it is like opening a gift—one filled with irresistible aroma. For perfectly cooked fish, follow the simple rule: 10 minutes per inch of thickness. When done, the parchment will be lightly browned—(carefully) tear it open to reveal tender, perfectly infused fish.
Servings: 2 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large lemon thinly sliced
- 1/2 pound Chilean sea bass or other firm white fish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6-8 cherry or grape tomatoes halved
- 3 springs fresh thyme
- 2 tablespoons water or white wine
Instructions
- Pre-heat the oven to 400 degrees F. Line a large baking sheet or roasting tray with a long piece of parchment, enough to fold half over the fish fillets. Sprinkle one half of the parchment with olive oil and lay the slices of lemon over the oil. Place the fish fillet, skin side down on top of the lemon slices. Sprinkle with salt and pepper. Top the fish with the cherry tomato halves and sprigs of thyme. Spoon the water or white wine over the fish fillets and a splash of olive oil, if preferred. Fold the other half of parchment over the fish and crimp the edges, pressing down tightly. Start in one corner and go all the way around to the other corner.
- Bake the fish for 15-20 minutes, depending on the thickness of the fish. The parchment will be browned and puffed up. You can snip the parchment open with scissors or unwrap it. Be careful of any escaping steam. Serve the fish with the lemon slices and the sauce from the pan.
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