April 5, 2026
There is something fun about sealing a meal inside a sheet of parchment.
In Italy, the method is called al cartoccio. In France, en papillote. Different languages, same idea. In this case, fish and aromatics are tucked into parchment, folded into a tight parcel, then baked so the contents steam in their own fragrant juices.
It feels like a chef’s move. And yet it may be one of the simplest techniques in the kitchen.
The principle is this: seal the ingredients so the moisture can’t escape. The fish steams, the flavors intensify, and when you open the parcel at the table, a cloud of steam rises up. So simple, yet so dramatic!
Traditionally, the parcels are baked in a hot oven. Some restaurant chefs skip parchment entirely and use aluminum foil. Some bundle the parchment into a purse. Italian cooks often secure the packet with kitchen twine for extra insurance. The method works beautifully either way.
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