Papillote is a french word that means “wrapped in”, here, the fish is wrapped in foil. You can add a lot of things, along with the fish, to enhance the flavors. I personally love to wrap it with onions, tomatoes and parsley. The options are endless! Basically, because the fish is totally sealed in foil, it will cook by steam from its own juice that are trapped in the sealed foil. So you virtually need no fat at all to cook it, it just won’t stick, and will still be extra tender. Continue reading »