En Papillote, in my opinion, is by far the easiest method used to cook a perfect fish. It is a method of cooking where the food is baked in an aluminum foil pouch, or parchment paper; the moisture then steams the food, and voila!
This week’s Dorie challenge was to cook salmon and tomatoes en papillote. This wasn’t my first time using this method, so I was very comfortable in preparing this fish.
I set up the salmon, layered it with basil, rosemary, onions, and lemons; tucked in a few cherry tomatoes around the fish, seasoned it, and popped it in the oven.
This meal, from start to finish, took me 20 minutes to make. Dinner arrived early – I had to reheat the food. :/
Also, I have a guest post today over at Kim’s place, The Farmer’s Wife! Please hop on over there and take a look at these beauties:
Macedonian Style Fritters