Baking fish in parchment paper or tin foil is a common technique used in France and gourmet cooking circles as “en papillote”. It steams the fish with a minimum of fuss and equipment. Delicate fish like Sole and other thin white fish are particularly delicious cooked this way because it cooks the fish gently and keeps the fish moist.
Sole en Papillote
- 2 fish fillets
- 4 tsp olive oil
- 1/2 cup onion thinly sliced
- 1/2 cup red peppers thinly sliced
- 1/2 cup mushrooms thinly sliced
- 2 garlic cloves minced
- 1 tsp fresh dill
- Salt and pepper
- Tear 2 pieces of parchment paper about 10" long. On each put: 2 tsp oil, 1/4 cup onions, peppers and mushrooms. Sprinkle with garlic, dill and salt and pepper.
- To wrap: bring long ends up together and fold over a few times leaving an inch space above the food inside. Then fold the ends over a few times, then tuck under package and place on cookie sheet.
- Bake at 450°F for about 10-15 minutes, or until the parchment is golden brown and fish is cooked.