We ordered the fish in parchment paper, a dish I had never ordered before. Even though I knew my friend worked in the kitchen, nothing could have prepared me for the sight of him dressed in his full chef's whites, cutting open the parchment paper tableside. It made a huge impression on me. "Whoa, he's a real chef!" I remember saying to my mom.
I guess for that reason I have always thought of that dish as something completely unapproachable to a home cook - it just seemed way too "fancy," far too complicated, and altogether too French - to my (then) young girl's inexperienced and untrained eye. Clearly a job best left to the pros.
But that food experience really stuck with me, and since I've started cooking, I've often thought longingly about trying my hand at sole en papillote.
It turns out, you actually can make it at home. I'm not saying my version approaches the profesional goodness of my chef friend's, but Poppa Trix sure wasn't complaining!
Now you're ready to fold! Starting at the bottom left (with the seam on your left) begin folding and rolling the edges together, until you've worked the whole way around the parcel, tucking in the last bit. Bake your fish in a 400 degree oven for about 20 minutes.
Your pouches will puff up in the oven:
When they're finished, it's time for the fun part - cutting them open. The herby, lemony aroma that wafts out of the bag is just incredible.
I served mine with a bok choy Provencale (pictured above) ... the subject of a future post. Bon apetit!