Here are two methods for wrapping the parchment paper packets. There’s a trick to getting a nice tight seal, keeping the steam inside and cooking everything perfectly.
RECIPE FOR FISH EN PAPILLOTE with cod, veggies, and garlic herb butter:
www.bowlofdelicious.com/fish-...
For both methods, you’ll need a rectangle of parchment paper approximately 12″ x 16″, give or take.
✅ Parchment Wrapping Method #1
Here’s the first way to wrap fish in parchment paper, my dad’s way. The pros: it’s beautiful, and poufs up beautifully whilst it bakes and allows a lot of room for steam. When you cut into it, it’s gorgeously presented. The cons: it’s a bit more complex to assemble, and you can only fit two per standard baking sheet.
First, fold the parchment paper in half. Brush butter (or oil, or egg wash) along the edge of the parchment on both sides (this will help seal the packet, and is pretty essential for this method so no steam escapes). Assemble all your ingredients and fish on the bottom half, then fold the top over. Starting in one corner where the fold is, fold down a triangle. Then keep folding along the edge, starting about halfway through the previous fold, until you reach the end. Tuck the bottom under and place on a baking sheet, and bake!
✅ Parchment Wrapping Method #2
Here’s my preferred way to wrap fish in parchment paper. The pros: it’s simple and easy to do, you don’t need any butter or anything to help make a seal (though it does help if you want to do it), and it’s more compact, so you can fit all four on one baking sheet. The cons: it’s not as pretty, and not using anything to help make a tight seal may mean that some steam escapes.
If you like, you can brush butter (or oil, or egg wash) along the edge of the parchment on both sides, which will help create a better seal but isn’t 100% necessary for this method. Assemble all of the ingredients and fish in the center, then bring the top and bottom edges to meet. Make a crease about one inch big and fold down, creasing as you go, until you are pretty close to the ingredients. Then tuck the ends under and place on a baking sheet and bake.
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Whichever method you choose, rest assured: cooking fish in parchment paper is pretty foolproof. Even if some steam escapes, or the parchment packets look a little messy, I guarantee you’ll end up with a delicious result and a wonderful texture with this fish cooking technique!
RECIPE FOR FISH EN PAPILLOTE with cod, veggies, and garlic herb butter:
www.bowlofdelicious.com/fish-...