This recipe for fish en papillote is a special treat for one, and easily multiplied for a small dinner party. Cooking fish “en papillote” — in parchment paper or even aluminum foil — ensures that each ingredient is steaming in tight quarters, infusing the fillet with all the flavor. The containment of aromas in this perfectly packaged meal makes for a dramatic reveal when the parchment package is pierced open for serving.
In addition to a fork, you’ll want to serve this with a spoon so you can enjoy all the delicious juices pooled in the package from the lemon, tomatoes and fish. A steak knife is also handy, for cutting through the lemon rind.
Try cooking this with Pacific cod, Pacific halibut, or any species of wild salmon. If you're cooking with wild salmon, note that the cook time is a bit shorter.
About Chef Alexandra: Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.
