En papillote is a delicious French steamed dish or directly translated, fish in a paper parcel. It is cooked or steamed in the paper and served in it as well. This is a super quick, incredibly nutritious and really delicious way of cooking fish and the parcels can even be made up the day before, kept in the fridge and then popped into the oven when you need them.
The flavour combinations that you can add to this dish is limited only by your imagination..
Preheat your oven to 190℃.
Clean and dry the fillets you are going to cook (I often use frozen!)
Cut your baking paper 10cm bigger than the length of the fillet and then cut the sides the size of a square. Lightly spray or oil the paper.
Place the fish fillet onto some dill or fresh basil leaves, season the fillet with salt and pepper and load the rest of your flavourings on top of the fillet. I like using lemon, red onion and olives but tiny rosa tomatoes, slices of orange, mushroom, bay leave also work really well.
Pour one tablespoon of white whine or vegetable stock onto your ingredients.
Now, fold the paper together over the length of the fish. Press down onto the folded part to hold it in place and twist the end. Repeat on the other end. You are aiming to seal your parcel so that the content can steam on the inside.
Place all your parcels on a baking sheet and cook in the preheated oven for 15 minutes.
Remove from the oven and place the fish parcel in its paper directly onto the dinner plate.
Serve with a yoghurt and dill dip and fresh lemon on the side.
PS: When I’m really in a rush I use frozen fish fillets. In that case I omit the tablespoon of wine as there will be enough liquid when the fillet defrosts, to cook it. In these instances I also cook the fish for 5 minutes longer.