Preparing foods en papillote, which loosely translates to “wrapped in paper,” is actually another way to steam food, even though it takes place in the oven rather than on the stove. It is most commonly used for fish fillets but is also well suited to shellfish and leaner cuts of chicken, such as boneless breast halves. This French technique always manages to impress, the pretty little packages resembling gifts, one for each guest. When the packets are slit open—ceremoniously, at the table—their fragrant aromas are released all at once, hinting at the tastes to come. These bundles are ideal for entertaining, but cooking en papillote has other advantages, too. The packets can be assembled a few hours ahead of time (covered with plastic wrap and refrigerated on a baking sheet) and then tucked into the oven once your guests arrive. And, like other steaming methods, it doesn’t require much added fat; instead, the sealed parchment traps in all that wonderful moisture and flavor. In this recipe, a compound butter helps bring all the components together while adding richness to the dish. Forming the packets is easy—no special skills required. The shape isn’t as important as making sure the edges are tightly sealed. You can fold the parchment into envelopes, wrap it into bundles, or form it into bags, but half-moon packets are the classic shape. The traditional technique begins by cutting paper into a heart shape, but this one starts out as a simple rectangle.

　　

Ingredients

Serves 4

　　4 skinless firm-fleshed fish fillets, such as bass, halibut, or salmon (each about 1 1/2 inches thick)

　　Coarse salt and freshly ground black pepper

　　2 cups trimmed spinach leaves (from 1 bunch)

　　Caper-lemon butter (pages 166–167)

　　2 lemons, one sliced into 1/8-inch rounds, the other cut into wedges

　　

Step 1

Prepare parchment packets Heat the oven to 400°F. Lightly season fish on both sides with salt and pepper. Cut four pieces of parchment paper (each measuring 12 by 17 inches) and lay them on a clean work surface. Fold each in half crosswise; then open, and lay flat. Divide spinach leaves among parchment, mounding it on one side of the fold. Divide the compound butter in half, then divide one of the halves among the four packets, spooning it on top of the spinach; top each with 2 lemon slices. Lay a fillet on top of the lemons and spoon remaining compound butter on fish. Fold over parchment and then form the half-moon packet: beginning at one of the corners, make small overlapping pleats all the way around to seal the edges completely.

　　

Step 2

Steam packets Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 minutes (8 minutes per inch of thickness for firm-fleshed fish).

　　

Step 3

Serve Immediately place a packet on each of four plates and use kitchen shears to cut open the packets at the table. Serve with lemon wedges.

　　

Ingredients

Step 4

Firm-fleshed fish varieties with plenty of flavor work best with the caper butter in this recipe; try halibut, salmon, or striped bass.

　　

Step 5

Since they can be rinsed, salt-packed capers will actually taste less salty than those packed in brine and have a pure caper taste. Use nonpareil capers whenever possible.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.