En papillote, French for “in paper,” refers to a cooking technique that uses built-up steam inside a folded piece of parchment paper, which gently cooks lighter proteins like fish, thinly cut chicken breast, and/ or vegetables. It's a great presentation for portioned meals and can also be useful for meal prepping.

INGREDIENTS

4 filets wild-caught cod

2 carrots, julienned

1 yellow squash, julienned

1 green squash, julienned

Butter

Salt & pepper to taste

DIRECTIONS

Julienne veggies. Season each fillet of fish with salt and pepper. Place a small pile of veggies in the center of a square of parchment paper. Layer a tab of butter on top. Wrap parchment paper and twist ends under to secure. Bake at 400°F for 20 mins.