Cooking fish in parchment paper serves two purposes: beautiful presentation and easy cleanup. Try this technique in this recipe, in which flounder filets steam in a luscious bath of sake and soy sauce.
Traditionally wrapped in bamboo leaves and grilled over coals, this isn't one of those recent transplants. Since I don't have a bamboo tree in my yard (or any yard at all for that matter), I adapted a more French technique of wrapping the fish in parchment paper a la Fillet De Limande En Papillote. The flounder fillets are wrapped in parchment paper with some leeks and enoki mushrooms, along with some dashi infused soy sauce, sake and mirin. It's then put in a hot oven so the steam from the liquids gently cooks the fish.