Cooking en Papillote

En papillote means cooking in a sealed paper parcel. Fold a big sheet of parchment in half and cut a heart shape. Lay a fish fillet next to the fold on a bed of thin-sliced vegetables, add herbs, lemon, a pat of butter and a splash of wine. Fold the edges over in small overlapping crimps to seal. Bake at 200°C for 12 to 15 minutes. The fish steams in its own juices. Cut the parcel open at the table so everyone gets the smell. Foil works, but it doesn't puff up as nicely.