Saumon en Papillote

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. Begin by preparing the salmon fillets. Trim any excess skin or bones from the 4 fillets, and gently pat them dry with paper towels. This ensures the salmon will cook evenly and not become watery during baking.
2. Preheat your oven to 200°C (390°F). While the oven heats, cut 4 large pieces of parchment paper, each large enough to fold over a fillet and seal tightly. This will create the 'papillote', or packet, that steams the fish.
3. Lay each piece of parchment paper flat on your work surface. Place a salmon fillet in the center of each, then drizzle 2 tbsp of olive oil evenly over the fillets. Season each fillet with fine salt and black pepper to taste, ensuring even coverage for balanced flavor.
4. Slice the lemon thinly and place 2-3 slices on top of each fillet. Add 1/2 tbsp of dry white wine over each fillet, which will create steam and infuse the fish with a subtle acidity.
5. Sprinkle 2 tbsp of fresh herbs, such as dill, parsley, or chives, over the salmon. These herbs will release their aroma and flavor as the fish cooks, enhancing the dish's freshness.
6. Fold the parchment paper over the salmon, starting from one edge and crimping the edges tightly to form a sealed packet. This step is crucial as it traps steam inside, cooking the salmon gently and evenly.
7. Place the packets on a baking sheet and transfer them to the preheated oven. Bake until the salmon turns opaque and flakes easily with a fork, indicating tenderness. This should be visible through the parchment paper.
8. Once cooked, carefully open the packets, being cautious of the steam. Serve the salmon immediately, allowing the fresh aroma of herbs and lemon to invite everyone to the table.