A packet, a parcel, a papillote – an elegant envelope with supper inside! If you've never cooked fish this way, give it a try. Cooking en papillote seals in the food's natural flavour and juices, and the presentation is bound to impress!
Try this recipe with megrim. It's another flat fish from the turbot family.
*Cooking in a packet is so versatile. You can use any kind of fish. Lean, white fish turn out very moist even though they have little natural fat. Oil-rich fish such as salmon are also delicious cooked this way.
*Just cook the vegetables en papillote, without the fish, to serve as an accompaniment.
By cooking fish in a sealed parcel, more of the natural juices are retained. When you cook small pieces of lean fish in the oven, they tend to turn out dry and tasteless.
*Spinach has a tremendous wealth of disease-fighting carotenoids and phytochemicals that team up with vitamins to help protect against cancer, high cholesterol and vision problems.
Although everything was nicely cooked, I found this a little bland - 15 Dec 2010