The name of the dish sounds a lot more fancy than it actually is—ingredients are simply wrapped into a paper parcel and then baked.
En papillote translates to “in parchment.” When ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, it creates an aromatic, moist heat where the protein cooks in its own juice as well as the essences from other ingredients.
- Parchment paper
- 2 cod fillets
- 2 tablespoon olive oil
- 2 cloves garlic (thinly sliced)
- 1/2 cup grape tomatoes, halved
- 6 large, pitted olives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 teaspoons dry white wine
- 2 teaspoons unsalted butter
- 2 fresh thyme sprigs
- Heat oven to 240°C
- Place the fish fillet on the parchment. Season with salt and pepper.
- In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic until golden.
- Remove skillet from heat; stir in tomatoes and olives. Divide tomato mixture among fish.
- Top fillets with wine, butter and thyme sprigs.
- Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel.
- The parcel should look like a giant sweet. Bake for 8-10 minutes.