Cooking en papillote is a French technique in which food (usually delicate foods such as fish and vegetables) is wrapped up and cooked in parchment paper. The steam that builds up in the packet during cooking helps retain moisture and nutrients. Place a packet on each dinner plate and cut them open at the table. The aroma that comes wafting out is heavenly!
Serves 4
Prep: 20 minutes
Slow Cook: 2 hours (high)
Total: 2 hours 20 minutes
1 pound haricot verts or slender green beans, trimmed
2 red or yellow bell peppers, thinly sliced (3 cups)
1 small onion, thinly sliced (1 cup)
2 cloves garlic, minced
1 teaspoon smoked paprika
1½ teaspoons black pepper
1 teaspoon salt
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 cod or halibut fillets (5 to 6 ounces each)
In a large bowl, combine the green beans, bell peppers, onion, garlic, smoked paprika, 1 teaspoon of the pepper, and ½ teaspoon of the salt. Drizzle with 2 tablespoons of the olive oil and toss to combine. Cut four 15-inch squares of parchment paper. Divide the vegetable mixture into 4 portions and place one in the center of each piece of parchment.
Lightly drizzle the fish with the remaining 2 teaspoons olive oil and season with the remaining ½ teaspoon each salt and pepper. Place the fillets over the vegetable mixture on the parchment. Bring up two opposite edges of paper and fold several times over the fish. Fold in the ends.
Place the packets in a 6-quart oval slow cooker. Cover and cook on high for 2 to 3 hours, or until the fish flakes easily with a fork.