• Kestlyn

    posted on May 3, 2010 at 7:14 am

    Amy, you have convinced me to make fish and I can’t even eat it! My hubby will be SOOOOOO happy. This may be a no brainer…but what would you suggest serving (ie. sides) with this beautiful dish?


    Amy Reply:

    @Kestlyn, Good questions. I’ll go back into the post and add some links to specific recipes.. The truth is I still have to think about what to serve with certain dishes.

    The fish is really light so you could pair it with almost anything – oven baked rice, quinoa, steamed or grilled veggies, a green salad, sweet potatoes, roasted potatoes, pan-roasted veggies.

    My ‘new recipe’ rule is to just try one new thing at a time or else I’m in the kitchen forever and frustrated. I don’t always follow it, but when I do I’m happier and the food tastes better.


  • Iris

    posted on May 3, 2010 at 8:34 am

    Great tips Amy! I am not that great at cooking fish (I tend to overcook it), but I love to eat it, so I will definitely try this method.


  • Aubree Cherie

    posted on May 3, 2010 at 8:49 am

    I’ve never cooked fish. I’m afraid to. It seriously scares the living crap out of me.

    I’ve recently started to like fish at restaurants though. Salmon is growing on me, but I think it’s expensive to buy (at least where I’ve looked). I’ll have to look out for halibut since you suggested that.

    I like the look of the paper technique. It makes be believe that maybe, just maybe, if I bought/cooked a fish that I could actually stand to eat it too! :)

    ~Aubree Cherie


  • Jessica

    posted on May 3, 2010 at 10:56 am

    Yummy yum! This looks so sophisticated and delicious. I love a great, flaky white fish. I wonder how scallops would do cooked in parchment paper? hmmm… Great post and tips!


  • Alta

    posted on May 3, 2010 at 12:34 pm

    Love cooking fish en papillote. My most recent addition to flavors when doing it was to add thinly sliced fennel. yum!


  • jamie

    posted on May 3, 2010 at 1:11 pm

    I must confess I have loved doing fish this way ever since I saw Jacques Pepin doing it! he would also add some julienned veggies, like zucchini, carrots and/or squash. the fennel sounds good too!! I bet that would be awesome with salmon. and thanks for the sustainiblity list for fish :)


    Amy Reply:

    @jamie, This is a great classical French method for preparing fish – and you’re right – you can do whatever you want to jazz it up.


  • Amanda Formaro

    posted on May 3, 2010 at 3:23 pm

    What a fabulous recipe! Gave you a thumbs up :)


  • Barbara @ moderncomfortfood

    posted on May 3, 2010 at 4:52 pm

    This looks just lovely and reminds me of a dish — Pompano Papillotte — my husband and I used to splurge on at our favorite restaurant in our younger, poorer years. Strangely, though, I’ve never cooked it myself. Many thanks for sharing your recipe and bringing back wonderful memories of this dish. It will be such fun for my husband and I to make your version together.


  • sara

    posted on May 3, 2010 at 6:09 pm

    I have made “fish in a packet” out of a moosewood cookbook, but it is done in foil which I wasn’t too fond of. It was combined with brown rice and chopped greens and an asian marinade. Do you think something like this would work in parchment paper? I think it was cooked for 20 minutes. Do you think the parchment paper would safely cook that long? thanks for any ideas on this.


    Amy Reply:

    @sara, Parchment paper is designed to hold up in the oven. You can bake cookies on it or line cake pans with it too. I wouldn’t leave it under the broiler unsupervised but under normal oven circumstances it will be just fine.


  • megan

    posted on May 3, 2010 at 8:48 pm

    I dont make a lot of fish but I never think to do it like this. Looks delicious!


  • Linda

    posted on May 3, 2010 at 10:02 pm

    I’ve often done this with foil. I’ll have to try it with parchment paper. It looks delicious!


  • Cyrvy Christina in Colorado

    posted on May 16, 2012 at 3:11 am

    I love this, I always fry my fish cause every time we bake it it doesnt turn out. Using parachement paper will definately fix that! Though I bet it is expensive? Will I use parchment paper a lot eating g-free?


    Amy Reply:

    @Cyrvy Christina in Colorado, I use lots of parchment paper for baking cookies and cakes. I don’t think it’s a gluten-free baking supply – it’s just something that lots of bakers use.


    Cyrvy Christina in Colorado Reply:

    @Amy, I understand that it isn’t g-free paper… I am just wondering if it is something I should have on hand since I ma tryin to cook more and more meals with no gluten. I am barely learning all the recipe’s. For instance, so far I am sticking to naturally g-free foods, and have tried cooking g-free pizza and cookies, but other then that, that is it. So maybe i should just have some on hand to do mare baking of meals…


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