This Season's "It" Bag

Cooking Chicken or Fish with fresh vegetables and fresh herbs in a sealed parchment-paper bag is called En Papillote. It may look fancy, but it's actually a great "no frills" technique.

1. Fold a 14x12" piece of parchment paper in half. Using kitchen shears, cut the parchment into a heart shape.

2. Arrange vegetables and herbs on one side of the paper. Top with fish, add olive oil and a splash of white wine to keep the fish moist and create a sauce. Sprinkle with salt & pepper. Brush the edges of the paper with beaten egg white for a tighter seal, if desired.

3. Working from one end , begin tightly folding the open edge of the paper.

4. Continue folding the paper's open edge to form a seal. Transfer the packet to a rimmed baking sheet and bake for 10 min @ 350 degrees until the fish reaches 140 degrees.

Submitted by:

Richard Lozada C.E.C

Executive Chef

Presbyterian Homes

Westminster Place