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1
Preheat the oven to 425 degrees F. Mix the seasonings (vinegar, juice, wine, zest, spices, etc.)
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2
together in a small bowl; set aside.
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3
Fold 4 (20-inch) parchment paper squares in 1/2 lengthwise and cut out a large heart shape.
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4
Unfold and arrange on 2 baking sheets.
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5
Cook's Note: Aluminum foil can be substituted for parchment paper.
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6
Evenly divide the vegetables among the 4 heart-shaped parchment packets.
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7
Place fish fillet on top of vegetables and season.
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8
Top with a small pat of butter.
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9
Fold the top half of the parchment over the fish, overlapping small folds along the edges and sealing.
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10
Bake for 10 to 15 minutes, until the parchment paper puffs up.
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11
Transfer the parchment packets to plates.
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12
Carefully cut the packets open, avoiding the hot steam and serve.
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13
En Papillote Variations:
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14
Wild Mushrooms en Papillote: Replace the fish fillet with 1 pound mushrooms (equal parts chanterelles, morels, and shiitakes).
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15
Add fresh chives, fresh parsley, fresh tarragon, white wine, and increase the butter to 1 tablespoon.
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16
Spring Vegetables en Papillote: Replace the fish fillet with 4 cups vegetables like zucchini, eggplant, asparagus, etc.
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17
Season the vegetables with thinly sliced garlic, fresh herbs, fresh lemon juice, zest, and salt and pepper.
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18
Mediterranean Halibut en Papillote: Top the halibut with pitted kalamata olives, sliced red onion, fresh parsley, fresh lemon juice, and fresh oregano.
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19
Add white wine for steaming.
