Which type of fish most often used cooking en papillote?

Cooking en papillote, which means “in parchment paper” in French, is a technique where food is enclosed in a parchment paper pouch or foil packet and baked. The steam created inside the packet allows the ingredients to cook gently and keep all the flavors and nutrients intact. When it comes to fish, certain types work better with this cooking method than others.

What is Cooking En Papillote?

Cooking en papillote is a technique where food ingredients like fish, vegetables, and herbs are enclosed in a parchment paper pouch or foil and baked in the oven. The parchment paper or foil packets are tightly sealed to trap moisture, aromas, and flavors inside during cooking. As the food cooks, steam builds up within the packet, gently cooking the ingredients. This technique allows food to cook very quickly and evenly without drying out. En papillote cooking seals in all the natural juices, nutrients, and flavors.

Some key benefits of cooking en papillote include:

• Intensifies flavors – Trapping aromas within the packet means ingredients take on more intense, concentrated flavors.
• Keeps food moist – The steam created within the packet keeps ingredients tender and moist.
• Easy cleanup – Everything cooks within the packet so there are no pans to wash.
• Nutrient retention – Cooking quickly with steam helps retain more vitamins and minerals.
• Eye appeal – Packets can be served in dramatic fashion at the tableside.

This technique works well for cooking delicate fish fillets, tender vegetables, chicken breasts, and more. The parchment paper or foil should be folded to create a well-sealed packet that won’t leak during baking. Packets can be assembled ahead of time and refrigerated until ready to bake.

Best Types of Fish for Cooking En Papillote

Cooking en papillote is an ideal technique for cooking fish fillets. The moist heat within the parchment paper helps keep fish delicately cooked without drying out. Choosing the right fish is key for successful results.

The best fish fillets for cooking en papillote include:

• Salmon – A favorite choice, salmon fillets steam perfectly within the papillote. The healthy omega-3 rich fish takes on wonderful flavors.
• Cod – Cod has a delicate, flaky texture that stays moist when steamed in a packet. Its mild flavor pairs well with other ingredients.
• Mahi Mahi – With its firm flesh, mahi mahi holds up well when cooked en papillote but still remains tender.
• Tilapia – A budget-friendly option, tilapia fillets cook up delicately with this steam cooking technique.
• Sole – Thin sole fillets cook very quickly and evenly with the papillote method. Their mild flavor complements other ingredients.
• Haddock – Another flaky white fish, haddock remains tender and juicy when cooked in parchment.
• Halibut – The extra moisture from papillote cooking prevents hearty halibut fillets from drying out.
• Trout – Both whole trout and fillets work well for cooking en papillote to yield moist fish.

The key is to select fish fillets that are thin, delicate, and cook quickly. Fattier fish like salmon and trout also benefit from the steam cooking method. Thicker, dense fillets can be used but may require slightly longer cooking times. Whole fish or fish steaks don’t work as well, as the bones make sealing the parchment packet difficult.

Flavoring Ingredients to Use

One of the benefits of cooking en papillote is how the steam condenses the flavors of aromatics sealed within the packet. When making fish en papillote, consider adding ingredients like:

• Fresh herbs – Thyme, rosemary, dill, parsley add fresh flavor.
• Citrus – Lemon, lime, orange slices or juice brighten up the fish.
• Vegetables – Tomatoes, mushrooms, zucchini, spinach cook down with the fish.
• Aromatics – Garlic, shallots, ginger, lemongrass infuse flavors.
• Condiments – Capers, olives, mustard, pesto provide punch.
• Butter/Oil – Helps keep fish moist and aids browning.

The steaming action in the packet helps concentrate these accompanying flavors into the dish. Use about 2 to 3 teaspoons of fresh herbs, citrus zest, chopped vegetables, or aromatics per packet. Don’t overstuff the packets, as too many ingredients will prevent proper steaming.

Step-By-Step Instructions

Follow this simple process for perfectly cooked fish en papillote:

1. Cut parchment paper into a heart or oval shape approximately 12×16 inches.
2. Place the fish fillet in the center of the parchment paper. Season with salt, pepper, and any additional spices or herbs.
3. Top fish with desired aromatics, vegetables, citrus slices, butter/oil, etc.
4. Fold the parchment paper over the fish and ingredients, pleating the edges together to seal tightly.
5. Place the filled packet on a baking sheet and bake at 400°F for 8-12 minutes until the paper puffs up.
6. Remove from oven, cut packet open at the table, and serve fish and contents together.

Cooking times will vary based on the thickness and type of fish. Most fish fillets will take 10 minutes or less to steam cook within the papillote. Serve the fish fillets with the cooked vegetables and sauce from inside the parchment packet for full flavor.

Tips for Perfectly Cooked Fish

Follow these tips when cooking fish en papillote for best results:

• Pat fish fillets dry before cooking so excess moisture doesn’t make the parchment soggy.
• Brush fillets with oil or melted butter to prevent sticking and help browning.
• Make sure packets are sealed tightly so no steam escapes while baking.
• Allow at least 1/4 inch space around fillets for steam circulation.
• Adjust bake time as needed based on thickness of fillets.
• Bake packets on a flat baking sheet to prevent dripping through oven racks.
• Let packets rest 3-5 minutes before opening to allow carryover cooking.
• Be careful of escaping steam when cutting packets open after baking.

With the right prep and techniques, you can master cooking moist, flavorful fish fillets en papillote. Let the ingredients and your creativity guide you.

Full Recipe Ideas

Once you understand the basic technique, you can create endless fish en papillote recipe combinations. Try out these full recipes for inspiration:

Lemon Thyme Salmon with Spinach

Ingredients:

• 2 salmon fillets (6 oz each)
• Salt and pepper to taste
• 1 lemon, thinly sliced
• 2 sprigs fresh thyme
• 2 Tbsp butter, cut into pieces
• 3 cups fresh spinach

Instructions:

1. Preheat oven to 400°F. Cut 2 sheets of parchment paper into heart shapes.
2. Season salmon fillets with salt and pepper and place in the center of parchment paper.
3. Top each fillet with lemon slices, thyme sprigs, and butter pieces. Add spinach leaves around the salmon.
4. Seal parchment paper tightly around fillings to make a half-moon shaped packet.
5. Bake packets 12 minutes until puffed up. Remove from oven.
6. Transfer packets to plates. Carefully cut open at the table, allowing steam to escape.

Halibut with Tomatoes and Olives

Ingredients:

• 2 halibut fillets (5 oz each)
• Salt and pepper to taste
• 1 pint cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 2 Tbsp olive oil
• 2 Tbsp fresh basil, chopped
• 1 lemon, zested

Instructions:

1. Preheat oven to 425°F. Cut parchment paper into 2 oval shapes.
2. Season halibut fillets with salt and pepper and place on parchment paper. Top with tomatoes and olives.
3. Drizzle fillets with olive oil. Sprinkle with basil and lemon zest.
4. Seal parchment tightly around ingredients to form packets.
5. Bake 10-12 minutes until puffed. Remove from oven.
6. Slide packets onto plates, cut open carefully, and serve halibut and contents.

Cajun Tilapia with Carrots and Asparagus

Ingredients:

• 2 tilapia fillets (5 oz each)
• 1 tsp Cajun seasoning
• 1 cup matchstick carrots
• 1 cup asparagus pieces
• 2 Tbsp butter, melted
• 1 lemon, juiced

Instructions:

1. Preheat oven to 400°F. Cut parchment paper into 2 large rectangles.
2. Season tilapia fillets with Cajun seasoning and place on parchment. Top with carrots and asparagus.
3. Drizzle fillets with melted butter and lemon juice. Seal packets tightly.
4. Bake 8-10 minutes until puffed up. Remove from oven.
5. Transfer to plates, cut packets open, and serve tilapia with vegetables.

The possibilities are endless for flavorful fish cooked en papillote! Use fresh seasonal produce and herbs to complement the fish and steam to perfection in parchment paper.

Helpful Table to Enhance the Article

Type of Fish	Texture	Cooking Time
Salmon	Medium-firm	10-12 minutes
Cod	Delicate, flaky	8-10 minutes
Mahi Mahi	Firm	10-12 minutes
Tilapia	Delicate, flaky	8-10 minutes
Sole	Delicate, thin	6-8 minutes
Haddock	Flaky	8-10 minutes
Halibut	Dense, meaty	12-14 minutes
Trout	Medium-firm	10-12 minutes

This table provides a quick reference for cooking times and textures of popular fish choices for cooking en papillote. The thinner and more delicate the fillet, the less time required. Fattier fish like salmon and trout cook a bit slower than lean white fish.

Conclusion

Cooking en papillote is a fantastic way to cook moist, flavorful fish fillets. The steam created within the parchment paper packet gently cooks the fish and seals in juices and nutrients. Salmon is a top choice, but cod, tilapia, halibut, trout, and other delicate fillets also shine with this cooking technique. Fresh herbs, vegetables, citrus, butter, and aromatics complete the flavor profile. Follow a few simple guidelines for assembling and baking the parchment packets to turn out perfect fish fillets cooked en papillote.