Cod en papillote
Fish, folded into parchment, steamed in its own little package. The most forgiving way to cook seafood ever invented.
People are scared of cooking fish at home. I get it. It’s expensive, it’s delicate, and the line between perfect and overcooked feels like about forty seconds.
En papillote fixes all of that. You fold cod into a parchment pouch with aromatics, a little fat, and a splash of something acidic, then let the oven do the work. The fish steams inside its own package, basting itself the whole time. It’s nearly impossible to dry out, there’s no pan to scrub, and when you tear the paper open at the table, the steam hits you with everything you sealed inside.
It’s a restaurant move that’s actually easier at home. I filmed the whole cook so you can make it tonight.
