En Papillote
Cooking food sealed inside a folded parchment paper (or foil) parcel. Food steams in its own juices and any added aromatics — incredibly moist and flavorful with zero mess.
When to Use This Technique
- Delicate fish fillets (salmon, cod, halibut)
- Chicken breasts without drying out
- Vegetables with herbs and lemon
- Dinner party showstopper presentation
Temperature Guide
Temperature Range
400-425°F / 205-220°C
Visual Cue
Parcels puff up dramatically in oven as steam builds inside
Readiness Test
Packet puffed and golden = food cooked through
Step-by-Step Instructions
Cut large heart or rectangle shape from parchment — big enough to fold over food with 4 inch border
Tip
Generous size allows the parcel to puff and steam properly
Place vegetables on one half of parchment (soft bed for food to rest on)
Tip
Sliced zucchini, fennel, asparagus work well as a base
Lay protein on top, season, add aromatics and liquid (white wine, lemon juice, stock)
Tip
2-3 tbsp liquid is enough — food will create its own steam
Fold parchment over food, crimp edges in overlapping tight folds to seal
Tip
A tight seal is essential — any leak lets steam escape
Bake 15-20 minutes — parcels will puff dramatically
Tip
Fish fillets: 12-15 min. Chicken breast: 20-25 min
Serve sealed parcel to guest — open at table for theatrical steam effect
Tip
Warn guests parcel contains very hot steam — open carefully
Equipment Needed
- Parchment paper or aluminum foil
- Baking sheet
- Oven
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
15-25 minutes
Category
Moist Heat Cooking