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Test Kitchen: Arrange, fold and serve - Fish en papillote a simple meal

By Jessica Rodrigo
Oct. 16, 2013 at 5:16 a.m.

The rainbow trout topped with lemon slices and resting on a bed of mustard greens before being enclosed in some parchment paper. The parchment paper will keep all the juices with the fish and cook the greens at the same time. It's like a Crock-Pot but not.

The ability to lock in moisture when cooking seafood is key. Cooking with parchment paper is a wonderful crutch for doing just this.

Parchment paper not only aids in keeping our baked goods from clinging to the sides of a pan or a dish but can also ensure you've got a juicy fish whether you're cooking it whole, as a steak or filleted.

What makes this so easy is that the paper turns into the vessel in which all the ingredients can get to know each other. There are many combinations to try, so grab a package of fresh fish and try it for dinner. It's quick and can be prepped ahead of time.

Lemon and fish are a match made in the kitchen heavens. Sliced lemons are an easy way to transfer flavor to fish and a splash of white wine - or a lager - will keep it moist. A pat of butter will enrich the fish, because fish is not a very fatty protein. Don't be afraid of the butter here. It's a beautiful thing.

You can serve it all one pocket of parchment paper, so cleanup is also a breeze. Lay the fish on top of whatever vegetables you have in the fridge and serve with rice, roasted potatoes (which can be done at the same time in the oven as your fish). But be sure to choose vegetables that require around the same cooking time; you don't want to pair broccoli with turnip since the turnip will take longer to cook.

Get adventurous and try different herbs and seasoning. And remember, you can do this all a few nights ahead of time and just pop them in the oven when you're hungry.

Have a recipe or a dish you want me to test? Email or tweet @EatsEatsEats. I'm always hungry.



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