In the Bag: Healthy Cooking en Papillote

Lentine Alexis
by Lentine Alexis
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In the Bag: Healthy Cooking en Papillote

Who knew a little piece of paper could be so handy in the kitchen? Cooking “en papillote” — or in a parchment pouch — is a quick, easy, healthy and inexpensive way to make impressive steamed meals. Just throw a few fresh ingredients into a little parcel and let the paper do the work.


Baking “en papillote” is the fancy French way of saying “in parchment,” and it’s the coolest obvious healthy cooking trick you’ve likely never tried. First, you make a little pouch with parchment (or with aluminum foil), fill it with fresh ingredients, then toss it in the oven or on the grill.

In the oven, the little pouches serve as personal-sized steamers for all sorts of ingredients — fresh vegetables, potatoes, fresh fish or seafood are all favorites. The pouches also allow the steam to impart flavors, so adding fresh herbs to the pouch is a great idea.


Baking en papillote is a quick, easy, inexpensive way of whipping up an impressive and delicious meal. Because the steam is doing the work, you need less fat to build flavor and end up with a delicious, lower-calorie steamed meal.


All you need to work the magic are the fresh ingredients themselves and a little bit of fat such as butter or olive oil, and maybe a splash of wine to get the steam going. In fact, the most challenging part of baking en papillote is folding the pouch itself (and that’s a piece of cake.)

1. Fold a 14-by-12-inch piece of parchment paper in half. (The technique also works for grilling; just substitute aluminum foil.) Using kitchen shears, cut the parchment into a heart shape.

2. Arrange vegetables and herbs on one side of the paper. Top with fish. Add olive oil or butter and a splash of wine or broth to keep the fish moist and create a sauce. Season with salt and pepper. Brush the edges of the paper with beaten egg whites for a tighter seal, if desired.

3. Working from one end, begin tightly folding the open edge of the paper.

4. Continue folding the paper’s open edge to form a seal. Transfer the packet to a rimmed baking sheet and bake. (If using foil, place directly on the grill.)

5. Inside add:

  • Salmon and spring asparagus. Place 1/4 of a small onion on the paper, top with a handful of trimmed asparagus spears, then drizzle with olive oil and a small splash of wine. Top with a small filet of salmon and seal the pouch.
  • Baby potatoes w/salted butter. Place 6–8 small baby potatoes on the paper, top with 1 tablespoon butter and 2 sprigs fresh thyme. Seal the pouch and cook.
  • Spicy Shrimp: Place a small handful of shrimp on a the paper, add 1/4 of a small onion, one small slice of lemon, a sprinkle of salt, pepper and a squeeze of hot chili paste, then top with 1/2 tablespoon salted butter. Seal the pouch and steam.

About the Author

Lentine Alexis
Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.


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