En papillote, a French term meaning “in parchment”, is a method of cooking in which the food is put into a folded pouch and then baked. The pouch is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel seals in moisture to steam the food.
I have cooked fish and chicken this way for years and on weeknights, it’s an easy all-in-one meal that doesn’t require any pots or pans to be cleaned. I typically use parchment paper for this type of cooking but recently I have found a product in the supermarket that is aluminum foil on one side and parchment paper on the other. I find this product is ideal because foil makes it easier to seal the pouch. I also like the way the foil looks in the final presentation of the dish.
- 4 tilapia filets
- 1 large zucchini, julienned
- 1 large yellow squash, julienned
- 1 large carrot, julienned
- 1 medium red onion, thinly sliced
- 8 tsp fresh lemon juice
- 8 tsp white wine
- 4 pats of butter
- Old Bay Seasoning
- Lemon slices (for garnish)
- Fresh parsley leaves (for garnish)