Cooking in parchment packets, or en papillote, yields big rewards without much effort. Just throw a few ingredients into the parcels (you can prepare most ahead of time), then let them do the work--they lock in flavor and moisture and are impressive looking, to boot. In the video above, Test Kitchen Director Mary-Frances Heck shows you how, plus she broke the process down into four easy steps below. --Hunter Lewis
Try the method with these recipes:
Fish Fillets with Tomatoes, Squash, and Basil
Tomato-Basil Sauce with Polenta
- Fold a 14x12" piece of parchment paper in half. (The technique also works for grilling; just substitute aluminum foil.) Using kitchen shears, cut the parchment into a heart shape.
- Arrange vegetables and herbs on one side of the paper. Top with fish. Add olive oil or butter and a splash of wine and/or broth to keep the fish moist and create a sauce. Season with salt and pepper. Brush the edges of the paper with beaten egg white for a tighter seal, if desired.
- Working from one end, begin tightly folding the open edge of the paper.
- Continue folding the paper's open edge to form a seal. Transfer the packet to a rimmed baking sheet and bake. (If using foil, place directly on the grill.)
Photographs by Zach DeSart