This isn't just baking; it's a centuries-old French technique known as En Papillote (meaning "in parchment"). It transforms a simple piece of fish into a personal, aromatic steam oven—the ultimate culinary theater. The beauty of this method lies in the hermetically sealed parchment pouch. As it bakes, the contents gently steam in their own infused juices and aromatics (think white wine, citrus, and fresh dill). This creates an impossibly tender, flaky fish and perfectly cooked, nutrient-rich vegetables.
Ingredients
- 250g Cod fillets or Haddock another firm-bodied fish, such as salmon
- ¼ cup butter
- 2 garlic cloves minced
- 2 tbsp chopped fresh parsley (save some for serving)
- 1 shallot, ½ tsp salt & Ground Black Pepper
- 2 tsp Canola Oil
- Spinach, or rocket
- 12 Cherry Tomatoes halved
Instructions
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Place a rack in the centre of your oven and preheat the oven to 220 degrees
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In a small bowl, add the butter, garlic, parsley, shallot, salt & pepper. Zest a lemon into a bowl (reserve the lemon).
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Mash the butter with canola oil to combine all of the ingredients. Cut the whole lemon into thin slices.
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Lay out parchment paper. Place 1 cup of spinach in the centre, Place 1 fish fillet on top. Lightly sprinkle the fish with salt. Spread 1/4 of the butter mixture on top. Lay 2 slices of lemon on top and scatter 6 tomato halves around the fish.
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Pull up parchment packets around the fish and tuck & roll and crimp the top.
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Place in the oven and cook for 12 to 15 minutes. Serve warm with lemon slices and additional fresh parsley as desired.
