Steaming Fish in Parchment
This method relies on steam trapped inside a tight seal, turning a simple dinner into a focused exercise in texture. It is the most reliable way to handle delicate fillets without them falling apart or overcooking on a hot pan.
The seal is everything.
Your packet must be airtight to trap the steam, or the fish will dry out before it finishes cooking. Use parchment paper, not wax paper, as wax will melt and ruin the fish.
- parchment paper
- baking sheet
- kitchen shears
- chef's knife
What goes in.
- 4white fish fillets (cod, halibut, or sea bass), 6 oz each
- 1large leek, white and light green parts, thinly sliced
- 2carrots, peeled and shaved into ribbons
- 4 tbspunsalted butter, cold and sliced thin
- 1/2 cupdry white wine
- 1 tbspfresh thyme leaves
- to tastekosher salt and black pepper
Creating the seal
Cut your paper into a large heart shape, fold it in half, and begin pleating the edges tightly starting from the top round. This mechanical lock keeps the steam from escaping during the bake.
The method.
Prep the oven
Preheat your oven to 400°F (200°C). Prepare four sheets of parchment, each about 15 inches wide.
Build the bed
Place a portion of leeks and carrot ribbons in the center of one half of a parchment heart. Season the bed with salt.
Season the fish
Lay the fish fillet over the vegetables. Top with a slice of cold butter, a pinch of thyme, and a tablespoon of wine.
Seal the packet
Fold the empty half of the paper over the fish. Starting at the top of the heart, crimp and fold the edges together in small, overlapping pleats until you reach the point.
Bake
Arrange the packets on a baking sheet. Bake for 10 to 12 minutes. The paper will puff up and turn light brown.
Serve
Carefully cut open the top of each packet with scissors. Be cautious of the escaping steam.
Other turns to take.
Asian Style
Replace the wine and butter with soy sauce, sesame oil, ginger matchsticks, and sliced scallions.
Mediterranean
Add halved cherry tomatoes, sliced black olives, and a thin slice of lemon inside the packet.
When it doesn't go to plan.
Ensure your fish fillets are of uniform thickness so they cook at the same rate.
If the packets look like they might leak, double-fold the edges for a stronger seal.
Cold butter helps create a small amount of emulsified sauce inside the bag by the time you open it.
The ones that keep coming up.
How do I know the fish is done?
The parchment packet should look inflated. When you poke the center of the fish through the paper, the flakes should separate cleanly.
Can I use oily fish like salmon?
Yes, salmon works well, but reduce the butter since the fish is naturally higher in fat.
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