I have never cooked En Papillote, which is French for “in a pouch”…a type of cooking that seals in the flavors by oven-steaming. Essentially arranging the layers in a bundle, usually parchment or foil, and achieving a big-pot braise in miniature.
The amazing thing about this dish, was not only the flavor, but seriously how easy it was! It is basically just a construction of layers.
- Two slices of tomato
- Sprig of thyme, salt and pepper
- Cannellini beans mixed with garlic, balsamic, olive oil, salt, pepper, smoked paprika
- Green onion
- Cod ( I subbed Mahi) rubbed in smoked paprika, salt, and pepper
- Garlic and green onion
- Remaining lemon, tomato, and thyme
- Olive oil and white wine
Bundled in a hobo packet and cooked for about 15ish minutes. That…is…it. Really couldn’t be simpler.
The dish is not a soup, but heavy on the broth…which is so delicious you end up eating this with a spoon so you don’t miss any of it. My husband’s reaction was, “this is next level gourmet”!! Hahaha!
Worthy of company, and easy enough for a mid-week dinner. Needless to say it was a huge hit and will most certainly be repeated!
This one is a keeper!
*update…made it a second time already and loved it again!