Steamed Fish en Papillote

1. 1

   Prepare parchment packets Heat the oven to 400F.

2. 2

   Lightly season fish on both sides with salt and pepper.

3. 3

   Cut four pieces of parchment paper (each measuring 12 by 17 inches) and lay them on a clean work surface.

4. 4

   Fold each in half crosswise; then open, and lay flat.

5. 5

   Divide spinach leaves among parchment, mounding it on one side of the fold.

6. 6

   Divide the compound butter in half, then divide one of the halves among the four packets, spooning it on top of the spinach; top each with 2 lemon slices.

7. 7

   Lay a fillet on top of the lemons and spoon remaining compound butter on fish.

8. 8

   Fold over parchment and then form the half-moon packet: beginning at one of the corners, make small overlapping pleats all the way around to seal the edges completely.

9. 9

   Steam packets Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 minutes (8 minutes per inch of thickness for firm-fleshed fish).

10. 10

    Serve Immediately place a packet on each of four plates and use kitchen shears to cut open the packets at the table.

11. 11

    Serve with lemon wedges.

12. 12

    Firm-fleshed fish varieties with plenty of flavor work best with the caper butter in this recipe; try halibut, salmon, or striped bass.

13. 13

    Since they can be rinsed, salt-packed capers will actually taste less salty than those packed in brine and have a pure caper taste.

14. 14

    Use nonpareil capers whenever possible.

* Per serving · 4 servings · Values may vary.