Cooking en papillote (in parchment)
Intermediate Meat and fish
Cooking en papillote is sealing food in a parchment packet so it steams in its own juices in the oven.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Cut a large heart or rectangle of parchment, roughly 12 by 16 inches.
- Lay thin vegetables on one half, top with fish or thin chicken, plus herbs, fat and a splash of wine or citrus.
- Fold the paper over and crimp the edges in tight overlapping folds to seal.
- Bake at 400-425°F, usually 12-20 minutes; fish should reach 145°F, chicken 165°F.
Why does it work?
The sealed packet traps steam, so the food cooks in gentle, moist heat and soaks up the flavors inside. It suits delicate fish that would dry out or fall apart in a pan.
What are the common mistakes?
- Leaving loose edges — steam escapes and the food dries out.
- Using thick-cut vegetables — they stay raw while the fish overcooks.
Still stuck? Watch someone do it on YouTube.
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