Fish in Parchment

A lot of stuff that I cook is a result of trying it somewhere else, enjoying it and bringing it home.  Parchment fish is no different.   I first had this on the 48th floor of the Wall Centre in Vancouver - looking out over the city lights.   My Uncle Bruce had recently taken a French cooking course and then he cooked this for me!

It’s a simple dish.  It’s delicious.  And it can be very economical.  You use a variety of fish so you can buy the cheaper mussels and clams and throw in a scallop or prawn and then just a tiny piece of the more expensive salmon or sablefish.

Baking fish in parchment paper or tin foil - known in France and gourmet cooking circles as en papillote - steams the fish with a minimum of fuss and equipment.

This method is perfect for delicate fish like sole since it cooks gently and stays moist. Any fish is delicious using this method because the fish essentially steams in its own juices. It is difficult to over-cook, and cleanup is a snap.


Fish in Parchment

To get started heat oven to 350º.
Prepare one serving packet per person.

Pour one teaspoon (a small glug) of olive oil in the centre of a large sheet of parchment paper or tin foil (about 18 inches long).
Add seasonings.  You can simply use pepper or add herbs like basil, cilantro, thyme or herbes de provence.
Cut a lemon, lime or orange into quarters and put one wedge in each packet.  If you don’t have a citrus fruit, just add some juice - 1/8th of a cup should do it

Lay the fish on top.
You should use fish you like, I recommend an assortment of:
one small piece of fish such as cod, sole, sablefish, salmon, or halibut
3-4 clams,
4-5 mussels
1-2 tiger prawns

If you like add small, thinly sliced or shredded vegetables like carrot, zucchini, or asparagus.

Fold parchment over fish, folding and crimping edges tightly to seal and enclose filling completely.

Place on rimmed baking sheets.

Be sure to close, or crimp, the parchment packet completely so steam does not escape while the food cooks. Never open the parchment packet to check on the fish.

Bake fish packets 15-17 minutes. Slide packets onto plates and cut the tops open.

You can serve it in the parchment packets or empty the fish and broth into a rimmed bowl.

Serve with baguette slices for dipping and a nice crisp Pinot Gris.

I like to have a big bowl on the table for people to throw their shells into.