Steaming is healthy, everyone knows that, but it can be kind of boring. Cooking in parchment (or en papillote) is steaming too, but with an elegant name and, a lot more flavor. I’m combining flaky halibut, fragrant ginger and delicate napa cabbage in a waftable package of joy. Open packets at the table to make the most of the waft.
Source:Everyday Food with Sarah Carey