When I was a kid growing up I absolutely hated fish. My family was involved in hunting and fishing. I ate a lot of wild game and fish. Growing up I could not stand the taste of fish and would fight every last moment to not finish my plate. As I grew older I learned to tolerate fish and would take a tiny bite here and there not really appreciating all that fish had to offer. Until I found out about the En Papillote method of cooking fish. My taste had taken a turn to a new and outstanding tasting adventure.
What is the En Papillote Method?
En Papillote is when the food you are cooking is put in a folded pouch and baked. Usually, the pouch is parchment paper but you can also use a paper bag or aluminum foil. With the parchment, you create a pocket by overlapping and folding to create a seal for your fish. En Papillote holds in the moisture and will steam the fish. When it is done you get to take your little En Papillote present and you will be able to open the pouch all the wonderful flavors.
Recipe for En Papillote Cod Fillets
- Cod Filets
- 1 tsp. butter
- Green Onion
- Lemon sliced
- Chicken Stock
Melt 1 tsp. butter on medium-high heat in a pan. Brown Cod on each side for 1 to 1/12 minutes until there is a light brown crust. After the Cod has been served lay out a 12 inch square of parchment paper. After you have cut your parchment squares lay your Cod filet on it. Salt and pepper the filet to your liking. Sprinkle parsley over the Cod. Add green onion and a lemon slice. Last but not least drizzle up to 1 Tbl. of fish or chicken stock over the filet. This helps with keeping moisture in the Cod and tastes amazing. Wrap the Cod and other ingredients in the parchment so that the folds of the parchment are held together to keep the steam and flavors. Place your En Papillote in the oven at 350 degrees for 8 to 10 minutes. When the fish is cooked unwrap your little present of freshness and enjoy!