Serves 2
Fish is a major staple of the Mediterranean diet and cooking en papillote (French for “in a parcel”) is one the best ways to prepare it. It’s an easy way to make a quick weeknight dinner that’s also elegant enough for guests, who should be presented with their own set of scissors to cut open the cute little packages. The fragrant aroma that escapes when the package is opened is reason enough to try it. This method works well for salmon and mild-flavored white fish such as snapper and cod.
To ensure thorough cooking, select fish fillets that are less than 1 inch thick. And while this technique works best with parchment paper, you can also use foil, though it may react with the vinegar or wine, but don’t use wax paper as it will get too gummy.
Try all five flavor variations or come up with some of your own once you’ve mastered the technique.
You’ll need two 12 x 12-inch pieces of parchment. Try to find the unbleached variety on the roll, if possible.
wild bonus: Eating a diet rich in fish—especially fish from clean, sustainable sources—is nourishing not only for your gut, but also for your neurological system.
THE BASICS
Preheat the oven to 425°F.
Fold two 12-inch square sheets of parchment paper in half. Unfold the sheets and brush one side with the olive oil. Arrange the fish and vegetable(s) on the oiled part of each sheet. Top with herbs and/or seasonings. Dot everything with small dabs of butter. Fold the top of the parchment over the fish and crimp the edges together all the way around, making sure it’s tightly closed. Place the parcels on a baking sheet and bake for 15 minutes. Remove the parcels from the oven and allow them to rest for a few moments before opening.
Cherry Tomatoes • Parsley • Orange Zest
1 teaspoon extra-virgin olive oil
2 salmon fillets skinless (6 ounces each)
6 to 8 cherry tomatoes, halved
1 tablespoon chopped fresh parsley
1 teaspoon grated orange zest
A few grinds of black pepper
1 teaspoon unsalted butter
Shallot • Fennel • Butter
1 teaspoon extra-virgin olive oil
2 sole fillets (3 to 4 ounces each)
1 shallot, thinly sliced
1 tablespoon finely chopped fresh fennel
2 fresh marjoram or thyme sprigs
¼ teaspoon Celtic sea salt
A few grinds of black pepper
1 teaspoon unsalted butter
Red Bell Peppers • Chickpeas • Sweet Paprika
1 teaspoon extra-virgin olive oil
2 cod, snapper, or other mild white fish fillets (5 or 6 ounces each)
¼ cup chopped red bell peppers
⅓ cup cooked chickpeas or drained and rinsed canned
1 teaspoon sweet paprika
1 teaspoon Celtic sea salt
A few grinds of black pepper
1 teaspoon unsalted butter
Lemon wedges, for serving
Baby Potatoes • Lemon Zest • Oregano
1 teaspoon extra-virgin olive oil
2 sea bass fillets (5 or 6 ounces each)
3 or 4 extra-small baby potatoes
1 teaspoon dried oregano
Grated zest from 1 unwaxed lemon
1 teaspoon unsalted butter