* Papillote comes from French and literally means "in a package". It is a simple, quick and very healthy cooking technique that consists of cooking food in an airtight wrapper thanks to the heat of the steam generated inside and with hardly any oil or fat.
* As the food is protected from the direct action of heat and cooked in its own juices, a dish is obtained with all its flavours and aromas that better maintain its nutritional value.
This technique is particularly suitable if you want to prepare quick and short-cooking foods (thinly sliced vegetables, soft seafood or eggs) so they are juicy, tender and easy to digest.
You can accompany the fish with seasonal vegetables of your choice: wild asparagus, courgette, leek, carrot, cherry tomatoes...
You can use other fresh herbs or spices, always bearing in mind that it is better not to overdo it, as the aromas will be too concentrated.
1. Wash the potatoes and cut them in half if they are very large. Wash the green beans and leek and cut into thin strips. Wash and scrape the carrot and slice thinly with a mandolin. Clean the fish fillets, remove any bones with kitchen tongs, and wash and dry well.
2. If you do not have silicone utensils that allow an airtight seal, cut two squares of baking paper or aluminium foil large enough to make the packet.
3. Place the cut green beans, leek and carrot in the centre. Place the fish on top and the potatoes around it. Season with salt and pepper, add a little lemon juice, sprinkle with the parsley and finally drizzle with the oil.
4. Close, place on a tray and bake in a preheated oven at 200º for about 15 minutes. If the chosen fish requires a shorter cooking time, sauté or poach the vegetables before preparing the packets or add the fish later to the packet.
5. If serving directly on the plate, be careful when opening the fish at the table as the cooking steam will escape.