During my time living abroad in Switzerland, I discovered a crafty way to bake fish in the oven and it’s now become my laid back, go-to method. I love that “Butter Sage Salmon en Papillote” sounds so fancy-schmancy, yet to make it is so simple and foolproof.
The technique of baking fish “en papillote” literally means “in parchment paper,” and is a method of cooking food in a sealed packet so the food steams in its own juices. This prevents fish fillets from drying out (guilty here of trying to revive too many overcooked wild salmon fillets by dousing them in a sauce) and as an added bonus leads to an easy cleanup. No more stinking up your kitchen (sorry honey!) by leaving casserole dishes stuck hopelessly with burnt scales soaking overnight.
Make your own little packets, fill with your favorite fish, top with a little butter and sage, serve with a side of roasted veggies, light a candle and prepare to impress your guest of honor.
This recipe works fabulous with just about any type of seafood. To select a sustainable option free of contaminants, I highly recommend downloading the Monterey Bay Aquarium Seafood Watch guide.
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