“En papillote” is a fantastic way to bake fish, especially fish that is delicate and might fall apart from handling. I used Atlantic cod which is quite delicate. I don’t think I’ve ever successfully pan fried Atlantic cod before. It always manage to crumble upon turning. When baked “en papillote” and therefore not handled at all, the fish comes to the table intact.
Even though there was no extra fluid added, the dish has a fair amount of sauce when done, probably juice from the lemon slices, the tomato’s juice and the fish’s juice, drawn out by salt.