Baking En Papillote

Baking en papillote or parchment paper will enhance the flavors of fish, meat or vegetables. See my recipe for baked halibut en papillote and keep in mind this is a cooking method…try it on your favorite dish.


Preheat oven to 350° F. Place the oven rack in the center of the oven.
Prepare a baking sheet and 4 sheets of parchment paper

4  4-ounce halibut fillets, rinsed

1/2 cup bread crumbs
1 tablespoon fennel seeds
1 lemon, juiced
4 tablespoons olive oil
1/2 onion, chopped
1 cup parsley
1/2 teaspoon pepper
1/2 teaspoon salt

Cut 4 sheets of parchment paper large enough to wrap up the fish. Fold the paper in half. Place the rinsed fish on the fold, in the center of the parchment paper.
Divide the bread crumbs into fourths and sprinkle on the fish. Distribute the fennel, lemon juice, olive oil, chopped onion and parsley evenly over the four pieces of fish.
Season with salt and pepper.

Fold the parchment paper over the fish then tightly fold in the edges of the paper to create
a half moon shape. Crimp in 1/4-inch folds to carefully seal up the packages, then arrange
on the baking sheet.

Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish.
To serve, cut open the packets and plate being sure to include all of the juices.

chicken, cod, salmon, sardines, shrimp, veal, zucchini