How to Cook en Papillote Step by Step

The papillote principle

When you seal ingredients in a packet, steam released as they heat stays trapped and cooks everything evenly. Aromas from herbs, wine, or citrus concentrate inside.

The result is tender texture, maximum juiciness, and individual portions that open at the table with spectacular aroma.

Parchment or foil: which to choose

Parchment paper is classic and oven-safe up to 220 °C. Fold it heart-shaped or rectangular and crimp edges to seal.

Foil tolerates more heat and allows grilling or cooking over coals. Combine both: foil outside, paper inside, for delicate fish that will not stick.

Assembly step by step

Cut paper or foil into generous rectangles — twice the size of the food. In the center, place thinly sliced vegetables as a bed: zucchini, leek, cherry tomatoes. On top, seasoned protein.

Add herbs — dill, thyme, parsley — a lemon slice, and a splash of white wine or broth — two tablespoons is enough. Close the packet folding edges with several firm pleats, leaving interior space for steam.

• Paper rectangle twice the size of the food.
• Bed of thin vegetables under the protein.
• Two tablespoons of wine or broth is enough.

Cooking and service

Bake at 200 °C for 12 to 25 minutes depending on fish or vegetable thickness. The packet should puff slightly: a sign that steam is working.

Serve the closed papillote on the plate and open at the table carefully — hot steam escapes. Serve bread to soak up juices. Do not reuse paper if there was raw protein; foil can be cleaned and reused.

• Thin fish: 12–15 minutes at 200 °C.
• Thick fillets or chicken: 20–25 minutes.
• Packet should puff slightly while cooking.