What is a common French technique for cooking fish in parchment paper?

The technique referred to, often called "en papillote," is a classic French method of cooking that involves wrapping fish and accompanying ingredients in parchment paper before baking. This method allows the fish to steam in its juices as well as any added flavors, such as herbs, vegetables, or aromatics. The parchment creates a sealed environment where moisture is trapped, resulting in a tender and flavorful dish.

This cooking technique not only enhances the taste but also promotes a visually appealing presentation when served, as the paper parcel can be opened at the table, releasing a fragrant steam. It is widely appreciated for its health benefits as it often requires little to no added fat, considering the moisture provided by the fish and additional ingredients.

Other choices like sous vide involve cooking food in a vacuum-sealed bag in a water bath, while poaching is a method of cooking food gently in a simmering liquid. Grilling, on the other hand, uses direct heat. While all these methods have their own unique benefits and applications, they do not emulate the specific wrapping and steaming technique that defines cooking fish en papillote.