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.
Ummm… So easy and so delicious!
The only thing to remember is to seal your parcel well, so that none of the delicious juices can escape!
- 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.