Recipe: How to Cook: Fish in Parchment

Name: Recipe: How to Cook: Fish in Parchment
Ingredients: 4 (6-ounce) boneless, skin-on or skinless halibut, cod, salmon or sablefish fillets; 1/2 teaspoon fine sea salt; 1/2 teaspoon ground black pepper; 2 teaspoons extra-virgin olive oil; 1 small lemon, lime or orange, thinly sliced; 1 1/2 tablespoons chopped fresh thyme, oregano, rosemary or flat-leaf parsley; 1/2 cup any of the following: pitted and halved Kalamata olives, capers, thinly sliced green onions, grated zucchini or carrots (optional); 1/2 cup cherry tomatoes or chopped tomato

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This classic and extra simple method for steaming fish en papillote (or inside parchment paper packets) yields juicy, tender results for everything from sablefish and salmon to halibut to tilapia. If...

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Cooking tools:

Oven
Parchment paper
Baking sheet
Toothpick
Cutting board
Chef's knife
Kitchen shears
Measuring spoon
Plate
Paring knife

Ingredients

4 (6-ounce) boneless, skin-on or skinless halibut, cod, salmon or sablefish fillets
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 teaspoons extra-virgin olive oil
1 small lemon, lime or orange, thinly sliced
1 1/2 tablespoons chopped fresh thyme, oregano, rosemary or flat-leaf parsley
1/2 cup any of the following: pitted and halved Kalamata olives, capers, thinly sliced green onions, grated zucchini or carrots (optional)
1/2 cup cherry tomatoes or chopped tomato