I raved the first time I had bass en papillote at a cozy French bistro, Bistro Provence, on North Pass in Burbank. That place, though highly rated, has closed its doors a couple of years ago.
En papillote is French for “in paper.” It is a method of cooking where food is put into a folded pouch of parchment paper and then baked. I have made this dish a number of times. I have used salmon, cod, branzino and halibut.
Tonight I used salmon, placed on a bed of couscous, then topped with sliced onion, cherry tomatoes and lemon.
For the wrap, I used aluminum foil because the parchment paper I bought was apparently not meant for the oven. Aluminum or parchment?? … I prefer parchment.
Here's another blog entry for Salmon El Papillote
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