Poisson en Papillote aux Herbes

Ingredients

• 4white fish or salmon fillets — about 150 g each
• 1lemon — thinly sliced
• 2 tbspdry white wine
• 2 tbspolive oil
• 2 tbspfresh herbs — dill, parsley, or thyme
• to tastefine salt and black pepper

Method

1. Preheat your oven to 200°C (390°F) to ensure it is hot enough to steam the fish in its parchment packet. Begin by preparing the fish fillets: check for any remaining bones and remove them with tweezers. Pat the fillets dry with paper towels to remove excess moisture, which helps the fish cook evenly without becoming watery.
2. Cut four large pieces of parchment paper, each about 30 cm (12 inches) square. Lay each fish fillet in the center of a parchment square. Season the fillets generously with fine salt and black pepper on both sides, ensuring the seasoning adheres well to the fish.
3. Slice the lemon thinly and place 2-3 lemon slices on top of each fillet. Drizzle 1/2 tablespoon of olive oil and 1/2 tablespoon of dry white wine over each fillet. These liquids will create steam inside the parchment, gently cooking the fish and infusing it with flavor.
4. Sprinkle 1/2 tablespoon of fresh herbs over each fillet. Choose herbs like parsley, dill, or tarragon, which complement the fish without overpowering it. The herbs should be finely chopped to release their aroma and distribute evenly over the fish.
5. Fold the parchment over the fish to create a half-moon shape. Starting at one end, make small overlapping folds along the edge to seal the packet tightly, ensuring no steam escapes during cooking. This sealing technique is crucial for the fish to cook in its own steam.
6. Place the parchment packets on a baking sheet and transfer them to the preheated oven. Bake the fish until it turns opaque and flakes easily with a fork, indicating it is cooked through. The parchment will puff up slightly as steam builds inside, a visual cue that the fish is nearly done.
7. Carefully remove the packets from the oven and let them rest for a minute before serving. The steam inside will continue to gently cook the fish, ensuring it remains tender. Serve the packets directly on plates, allowing each diner to open their own and enjoy the fragrant steam and flavors.