Sea Bass en Papillote

Written by chanie on December 12th, 2011

En Papillote is French for “in parchment.” It is a popular method of baking fish by steaming it inside a folded pouch. Since the fish cooks in its own juices, all the flavors are concentrated, resulting in a light and tasty product. Typically, parchment paper is used to seal in the moisture, but foil can also work.

Classic en papillote preparation is done by folding the parchment paper over the fish and then sealing the edges by folding the parchment tightly all around. An assortment of vegetables is usually added, along with citrus and fresh herbs. You can experiment with different types of fish (whole or fileted) and veggies to suit your taste.

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4 Comments so far ↓

  1. sara says:

    I’ve done this with chicken breast as well, it’s delicious. You can add sliced carrots, zuchinni etc, it’s delicious served on a bed of rice. Best way to serve is to bring to table in the foil and cut open on the spot, all the steam escapes and the aroma is beautiful.

  2. RochieO says:

    I made this for dinner tonight. Came out delicious! The fish tasted light and flavorful however, it turned out to be a lot messier than I thought! (turns out there is a difference in using wax paper or parchment paper) so i’ve learned :)

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