one of the easiest and healthiest ways to cook a fish is steaming it en papillote ("in parchment" in french). you just throw all the ingredients on a sheet of parchment paper, fold into a pouch, and let it cook in the oven. the ingredients are steamed inside locking the flavors and moisture, and the clean up is a breeze.
salmon en papillote
ingredients:
(1) 1 lb. salmon fillet
(1) lemon (1/2 to be sliced and 1/2 to be squeezed for juice)
(5) sprigs of dill
(1) Tbsp. olive oil
(2) Tbsp. white wine
(1) small bulb of fennel
salt and pepper to season
- be creative with your ingredients! i used salmon for this recipe, but any white fish - such as porgy, flounder and halibut - can be used. you can use other herbs and vegetables, use butter instead of olive oil, and orange slices instead of lemon slices. capers can be added for additional acidity.
directions:
1. preheat oven to 400°F.
2. cut (1/2) lemon and (1) small bulb of fennel into thin slices.
3. place (1) 1 lb. salmon on a sheet of parchment paper large enough to wrap the salmon and sprinkle salt and pepper generously to season.
4. arrange the sliced lemon, fennel and (5) sprigs of dill on the salmon and drizzle (2) Tbsp. white wine and (1) Tbsp. olive oil over them.
5. fold the parchment paper into a pouch.
6. place the pouch on a baking pan, put into the preheated oven and bake for 25-30 min. or until the fish is cooked through.
7. place the pouch on a serving plate, and open carefully. squeeze (1/2) lemon over the salmon and serve.
yield: 2 serving