Fish en papillote is the elegant sounding name of a staple recipe of classic French cuisine . Translated into English , it becomes the much less elegant sounding ---"fish in a bag." However , by any name , this method of baking fish is a smash .
Typically , the fish is combined with vegetables and herbs , some butter or oil and often some wine .
If you do add vegetables they need to be pre-cooked such ad saute mushrooms , steamed cooked potato cubes , blanched broccoli or carrots --- the list is endless .
***Salmon Baked in a Bag with Citrus , Olives and Chilies ***
Prep /Total time : 50 minutes Serves 4
1 small orange
4 skinless 6-ounce center cut salmon fillets pieces
1/4 cup chopped rosemary
2 tablespoons extra virgin olive oil
1/2 cup pitted and chopped olives , preferable oil based
1/2 serrano chili , thinly sliced crosswise
1 . Heat the oven to 400*F. Cut the orange and lemon in half crosswise . Thinly slice 1/2 of the orange and 1/2 of the lemon into thin slices . Juice the remaining halves of both fruits .
2 . Set a 24-inch-long sheet of kitchen parchment on a baking sheet . Fold the sheet in half across the short side , then open the folded parchment (like a book) , leaving 1/2 of it on the baking sheet . Arrange about half of the orange and lemon slices in a single layer in the center of the parchment on the baking sheet .
3 . Sprinkle half the rosemary over the citrus slices . Set the salmon over the rosemary , then sprinkle with salt , the citrus juices and oil . Top each piece of salmon with a quarter of the remaining rosemary and citrus slices .
4 . Fold the second half of the parchment over the fish , then crimp and fold the edges together to create a sealed packet . Bake --- on the sheet pan --- on the oven's middle shelf for 10 to 12 minutes or until just cooked through (sticking a paring knife through the parchment and salmon ; it should move easily through the fish when done).
5 . Cut open the parchment , discard he citrus juices from the top of the salmon , then place each on a serving plate . Spoon some of the olives , chilies , rosemary and juices over each piece .