Edible Anatomy

Fish En Papillote: It’s in the Bag

By Charlotte Abrams / Photography By Kathryn Brass-Piper | July 01, 2015
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With the first heat wave of June comes the simplicity of summer. It’s just too hot for too much fuss. We crave breezy boat days, long naps, and easy eats. And there’s no easier way to enjoy the flavors of summer than with fish in a bag. Fancier folk call this en papillote, meaning in parchment, but that would require effort to pronounce, so let’s stick with fish in a bag.

fish en papillote
fish en papillote
fish en papillote
fish en papillote
Photo 1: Fold 16-inch piece of parchment in half lengthwise. Place corn-tomato mixture along one side of fold.
Photo 2: Place fish over tomato-corn mixture, squeeze lemon over fish, and top with butter.
Photo 3: Fold parchment over fish leaving space for steam to circulate.
Photo 4: Seal pouch by making small, overlapping folds around edges.

Regardless of the name, the method is the same and incredibly simple: Fresh fish, aromatics, and vegetables are layered together within a folded parchment pouch and baked. The fish gently steams with the chosen accompaniments yielding moist and flavorful fish. We’re talking jaw-dropping flavor and melt-in-your-mouth moisture. Maximum results from minimal effort while leaving plenty of time for beating the heat—now that’s summer eating at its best.

Article from Edible Sarasota at http://ediblesarasota.ediblecommunities.com/recipes/fish-en-papillote-it-s-bag
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