Thank you Chef. I've watched video of the paper-roasting method with a chicken but never with fish. It looks to be flavourful and juicy without being oily. Appreciate the time taken to create and share this recipe with us.

Thank You for shaering this simple but delicious recepie , I make it often since I have seen the recepie .

This is amazing. I love when you can prep 99% of something and then apply heat to finish it.

So beautiful, fresh, healthful, and quick enough for a weeknight! You are the best, Bruno!

I made this 5 or 6 times and it is amazing. Easy and consistent. Worth learning and doing for sure. Its great.

Merci Chef Bruno! This recipe looks simply but amazing! I must cook this for lunch box for my husband taking to his office🤩

What a beautiful dish! I can't wait to try it. The flavors would be wonderful. Thank you for sharing and inspiring!

This recipe is delicious and so easy Chef Albouze. Thank you!

Definitely trying this. So delicious and healthy!!

This channel is cooking over-the-top

I have cooked fish the same way. A simple, delicious recipe. Thank you Bruno for reminding it.

As a vegan, I often make this with homemade tofu. It is really great!!

This is an excellent Sunday dinner recipe. Thank you, Bruno!!

Lovely. I like to chop my herbs on the paper to wrap the fish so all the juice of the herb stays with the lemon🥂 So pretty , for Winter supper❄️✨

BEAUTIFUL! Definitely making this one!

WOW everytime !

We always make this slightly different, for Maundy Thursday at Church. Tilapia & no tomato. I can fix that though, now that I know to add them. Thank you!

Thank you for your prompt reply. I love your recipes and vlogs. I salivate and go hungry every time I watch.Thanks !!

Ooooooh wow looks delicious and healthy 🥰 I am in love with

That looks so good and I am going to try it. Thank you so much. Amen

Thank you Chef! So nice to see that this is a recipe I can make!

such power, such skill. everything done with the precision of a top class pro...this is the ultimate flétan!

I just found you today and WOW‼️ I'm so excited to try your recipes. Maybe I can actually be a good cook too. Thank you so much

the presentation skills, as always, EPIC.

Enjoyed the recipe. I lived in Europe, Germany and Italy, for many years. This is reminiscent of dishes I had there. I have been watching your videos for a while but just joined the site. I would be sure to tell people what kind of Olives to use as different olives have varied flavors. I used Kalamata Olives and a Sicilian EVOO. That brought out more of a mediterranean flavor. I would make it next time with a little white wine and some tarragon. I have also made your apple turnover filling recipe and used it in a different way. I was very good and I like the idea of the apple sauce with the sliced apple. I'm looking forward to making more of your recipes.

Such a great way of cooking fish.

Thank you Chef! Excellent as always.

Merci Chef!! Will try it

Un flétan à l'allure délicieuse ! Merci pour la vidéo chef !

Looks amazing chef! I will try it out, I am eating fish twice a week anyway.

Looks delicious !

Un grand merci pour cette belle recette 👍

Oh boy, Denethor would be proud lol (1:19)

Chef, That looks amazing!!! I have to try this!!

Wow so good and delicious recipe thanks 🙏

Thank you👍

Everyone I know hates capers, I used to hate capers. I was taking a gourmet hamburger course and in there we made tartar sauce with mayo, capers and onion. I was turned that day

That looks perfect! I’d like a bit of beurre blanc sauce with it.

Who said healthy food should be boring? Thank you chef!

Sumptuous

halibut, the tastiest fish

On devrait TOUJOURS cuisiner par Amour ! et on voit bien que Bruno met BEAUCOUP d'amour dans ses fantastiques recettes - un grand Merci !

Chef,how are you?l like you James bond style.fantastic recipes n technic.l ove this cooking,most natural.

Mmmm délicieu merci chef 👍😘👌👌👌👌👌👌👌

I forgot about cooking fish en papillote, and just picked up some fresh salmon from my local monger.

This looks like great food for sure. Love the presentation. Nice job thanks for sharing ❤stay connected 😍

Genial !

Very close to 1 million subs 👏

Hello Bruno, I have been following your menus. I love just even watching you. May I ask with this recipe if wrapping in aluminum foil to bake has the same affect?

@BrunoAlbouze

10 ай бұрын

Hi! bad idea.. cuz of oxidation 🤨

جيد

Magnificent Bruno.

love your cooking… ever come to Scottsdale AZ I’ll cook for you

I am so pissed that KZread unsubscribed me from your channel. I HAVE BEEN A FAN FOR YEARS!! I LOVE EVERYTHING YOU MAKE!! I love when you drop your fork after taking a bite of your dishes. I'd always laugh cause everything you make looks that good!! I resubscribed and will be constantly looking to make sure I'm still subscribed. Keep up the excellent work, wish you the best and do you have your restaurant yet? I will travel to wherever you are. I mean that!! Stay safe my friend!

My Favorite and Most Legit food channel going to be 1M subscriber!!! toooo the moonnn Bruno Albouze!!!!

What other fish goes good with this recipe?

If you take temp and still underdone, is it ok to put back in even though it deflated the papillote?

Superb!

Meraviglioso!!

❤

French superman!

I personally do prefer the flavour of Eureka Lemons. Would those be too strong for this recipe? Also I find Mitsuba (Japanese Parsley) works better in cooking compared to Italian Flat Leaf but it does have a different flavour

👍🥰😋

tomate cerise en janvier intéressant bruno

Super

Nice

Video et music Like veramente sei molto bravo e i miei più sinceri complimenti bravo Like saluti da Antonio mraih Like from italy Like bay bay appy new year 2022 ciao

unbelievable

Recognize me, Senpai Papa! 🤣

Done watching ,sending my support

I give you big like cause you mentioned my mentor's name..

Люблю тебя

:D

Lot of hassle when sous vide would have the same effect, no?

Dish name is chef

Votre cuisine est très sexy waouh 😍 je suis trop fan 😊

👍👍👍👍👍👍👍👍👍👍👍👍👍😋😋😋😋😋😋😋😋😋😋😋😋🎩🎩🎩🎩🎩🎩🎩🎩🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦

Pink himalayan salt? Please, chef!!!... 🥴

I’m the first

For God's sake... you cannot say Bottura the right way? Even french style would be better!