“En Papillote”

I made this “Sea Bass In Papillote” recipe today. I used dried thyme (about 1/4-1/2 tsp for two) so I “toasted” it along with the garlic and capers and tomatoes in olive oil beforehand. My twists were a bit of red pepper flakes, and a tiny bit of butter on each fillet (about 1/2 tsp each).

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.

Prep: fish, with lemon slices, on some olive oil on the parchment paper.

Prep: fish, with lemon slices, on some olive oil on the parchment paper.

Almost ready for oven; a couple of dabs of butter complete the dish.

Almost ready for oven; a couple of dabs of butter complete the dish.

Voilà!  All done!

Voilà! All done!