Fish En Papillote

We’re on the downhill to summer, my friends, and you might find yourself craving fish instead of heartier comforts like slow-cooker stews. And that’s a good thing, because not only is this protein healthy, it’s also quick and easy when you go the route of parchment recipes. That’s right, the name might sound complicated, but it really doesn’t get much simpler than this: fish and vegetables, steamed in a tightly sealed paper packet with vegetables and aromatics. Here are a few fish en papillote recipes that will have you saying “oui” to fish for supper, armed with nothing more fancy than your toaster oven and a few sheets of paper.

• Asparagus is still fresh in your market, and this fish en papillote with asparagus, tomatoes and herbs screams spa cuisine.
• This tuna with Italian salsa verde recipe calls for a dash of white wine, but you can easily substitute dry vermouth, or a squeeze of fresh lemon or lime juice and it’d be quite tasty.
• Use parchment instead of banana leaves for this amazing Cambodian fish amok recipe featuring fragrant spices, shrimp paste and coconut milk.
• Mediterranean fish en papillote has all the classic flavors of that sunny region with tomatoes, olives, capers, garlic, olive oil, wine and lemon.
• Let this recipe for salmon en papillote introduce you to the luscious umami taste of miso butter . . . which you can use on lots of things. Try a dab on your next batch of steamed vegetables and maybe you’ll look forward to eating them!

• Pro tip: Since bleached parchment paper might contain toxic dioxin, it's better to use the unbleached parchment paper.