Poisson en Papillote (Fish Baked in Parchment Packets)

See the RecipeLandon Nordeman

This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.