|Prep Time||5 minutes|
|Cook Time||10 minutes|
Culinate recipe editor’s note: This is a fantastically simple and delicious way to prepare fish. Because I used one big piece of salmon, I bumped the temperature up to 400 and cooked the fish an extra five minutes (yes, I peeked). Serve with rice or orzo.
Many of the families we got to know in France had two working parents. So I was always amazed when we got dinner invitations and saw what these busy couples (OK, usually the mom) had managed to whip together. Part of the secret is that they had figured out how to streamline their cooking. This fish dish is an excellent example of how a tasty and elegant dish can be prepared quickly.
Cooking en papillote means tightly wrapping something (usually fish) in parchment paper and baking it in the oven. The dish steams in its own juices, and the flavors are wonderfully concentrated.
This dish is also fun to serve. Papillon is the French word for butterfly, which is a lovely metaphor for the visual effect of this dish. Bring the baking dish to the table, and watch everyone’s faces as you unfold the wrapping to release the savory steam.
Kids love helping to prepare this meal; wrapping the fish in its “cocoon” before it heads into the oven feels festive, like preparing a lovely present. Plan on serving one fish fillet per adult, two children, or four toddlers.
|1||Tbsp. olive or canola oil|
|2||fish fillets (salmon, cod, and halibut are our favorites)|
|1||medium zucchini, sliced thin but not peeled|
|~||Juice of 1 lemon|
|½||cup plain yogurt or crème fraîche|
|½||cup fresh minced chives|
|~||Salt and pepper, to taste|
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