A salmon filet with veggies and lemon slices cooked with the parchment packet method.
Bake Irresistibly Tasty Fish With A Parchment Packet Method

NEWS

By CATHERINE NYORANI
A plate of fish en papillote on a table.
Baking fish in parchment packets is an easy method of cooking that yields irresistibly tasty results thanks to the micro-environment created by sealing the paper.
A closeup of salmon en papillote.
The encasing ensures the natural juices from the fish and the other ingredients do not escape to the outside, guaranteeing a juicy and flavorful fish that isn't overcooked.
A cut of salmon and slices of lemon on parchment paper.
Once you’ve picked your fish, vegetables, seasoning, aromatics, and oil, lay out parchment paper (or aluminum foil) on a flat work surface.
A fish dish wrapped up in parchment paper.
It should be big enough to hold all the ingredients in a small pile, leaving a couple of inches for sealing. Fold and crease the paper halfway to mark the middle point.
Asparagus and salmon on parchment paper.
Then, flip it back open and place the ingredients in the middle of one half. The vegetables go at the bottom, followed by the seasoned fish, and then the rest of the ingredients.
A fish dish folded up in parchment paper.
Top it off with a drizzle of oil and butter, fold the empty half of parchment over the stacked ingredients, and create a tight seal by making tiny folds along the open edges.
A person opening up an oven.
Place it on a rimmed baking tray and bake it in a preheated oven at 425 degrees Fahrenheit for 12 to 25 minutes. When ready, serve the pouches as is on individual plates.