Baking fillet of sole en papillote keeps its delicate
flavor intact, while also enhancing it. Here, fillets
are topped with arugula and seasoned with salt and
pepper. Then they are rolled, topped with oranges,
and drizzled with orange juice and olive oil. Finally,
the fish is wrapped in parchment paper and baked.
A fish cooked en papillote is wrapped in parchment paper, and baked in a medium oven so it gently steams in its own juices. Aromatics, such as dill, sliced onions, and olives, are also enclosed in the package to flavor the fish.
Love fish, but not sure where to begin? Learn how to select it at the market and store it at home. Then, master some basic cooking methods, including grilling, sauteing, roasting, baking en papillote (in parchment), steaming, and poaching, and you'll always be able to enjoy the catch of the day.