Overview

• The recipe highlights Poisson en Papillote, a cooking method that steams fish in foil parcels with herbs and vegetables to preserve moisture and enhance flavor.
• Diners are encouraged to open their own parcels at the table to enjoy the aromatic presentation, creating an interactive dining experience.
• Any type of white fish, such as tilapia, snapper, or sole, can be used, offering flexibility in ingredient selection.
• The step-by-step guide includes preheating the oven to 450°F, preparing asparagus, assembling the parcels, and baking alongside garlic bread for a complete meal.
• Nutritional details are provided for the recipe, which yields two servings at 478 calories per serving, catering to health-conscious cooks.