Fish Steamed in the Manner of en Papillote

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This is my Monday-to-Friday way of achieving the flavor of a fish cooked en papillote without all the work and bother of the classic dish.

Here the fish and vegetables are hermetically sealed in an airtight casserole so they steam in their own aromatic juices.


  • 4 carrots
  • ½ pound fresh mushrooms
  • 1 medium-size yellow squash


  1. Preheat the oven to 375°F.
  2. Peel and slice the carrots ¼ inch thick. Trim the ends of the mushrooms, rinse, and thinly slice. Rinse the squash and zucchini and cut into ½-inch dice.
  3. Heat the oil in a large ovenproof skillet over medium heat. A