Cooking fish has always daunted me, and so for the most part, I eat fish only when I can order it at a restaurant. That is, until a few weeks ago. Out of the blue one day when my thoughts turned to that evening’s dinner, a light bulb went off. I’m going to make fish in parchment!
“En papillote” is French for “in paper” (or parchment), and French words always make every recipe seem classy and sophisticated to this Sicilian’s ears. This Sicilian’s tongue, however, cannot pronounce anything French, so please don’t even ask me to. I hope I’m not spelling it wrong.
One of the great things about this method of preparation is that you can use a variety of fish, vegetables, and seasonings and get a different dish every time. It’s great for a quick meal, but it’s also elegant enough for company. In short, it’s probably one of the most versatile techniques you can have in your repertoire. Continue reading