** I originally posted this recipe in July of 2008 but I’m republishing it today with a few notes added. ** I love fish, but it can be tricky to cook — so easily overcooked — and it cools down quickly. Cooking fish en papillote solves both of these problems. If you’ve never given it a go, rest assured it is a nearly foolproof way of cooking fish and super easy, too: I added a video above of the parchment paper folding method, and if you want more video guidance, I recently made fish en papillote on Instagram Stories.
The Beauty of Cooking Fish En Papillote
Note: I should have sliced the asparagus much more thinly or used my peeler to shave the spears. I’ve used finely slivered snow peas with success, too.
From July 2008 4.3 from 4 reviews Use the recipe below as a guide. I always include: some sort of green like Swiss chard or spinach, shallots, olives, capers, olive oil, lemon, white wine, salt, and pepper. Vegetables change depending on the season: cherry tomatoes are nice as is summer squash. Be sure to cut vegetables thinly to ensure they cook properly. If you include asparagus, I recommend shaving it with a peeler as opposed to slicing it (as I did in this Instagram Story.)
