sablefish en papillote
with shaved fennel & marinated piquillo peppers

I love this kind of simple, classic food. ‘En papillote’ means ‘in paper’ in French; in this case, the fish was wrapped and cooked in parchment. It’s a classic technique that never fails to deliver a moist piece of fish. Drop in a knob of butter or a drizzle of olive oil before you wrap it up and all the juices from the fish and aromatics will mingle with it to create a light brothy sauce.