Fish Parcels

Foil parcels are the home cook’s answer to en papillote, that French technique where fish steams in its own juices alongside aromatics. Sealed tight, the foil traps every bit of moisture, butter, and lemon vapor so the fillets stay succulent rather than drying out under direct heat.

Fresh dill is the aromatic anchor here, paired with chopped spring onions and a generous splash of double cream that transforms into a silky pan sauce inside the packet. Lemon juice cuts through the richness and keeps the flavor bright. The trick is sealing the foil edges tightly with a tight crimped fold so steam can’t escape.

The five-minute rest after broiling matters more than it sounds. Carryover heat finishes the fillets gently while the residual steam relaxes the protein. Open one too soon and you’ll lose the fragrant rush of dill and lemon that makes the whole dish.

Pro Tips

• Use thick white fish like cod, halibut, or hake. Thin fillets like sole overcook in the time given.
• Double-layer the foil and grease the inner side well so the fish releases cleanly.
• Keep parcels close to the broiler but not touching. Position about 4 inches below for even cooking.
• Open the parcel directly on the plate to capture every drop of cream sauce.

Variations

• Swap dill for tarragon or fresh parsley for a different herbal angle.
• Add a few cherry tomatoes and capers to each packet for a Mediterranean version.
• Use white wine instead of cream for a lighter, less rich finish.