Cooking fish in a bag has become a popular cooking technique in recent years. This method involves seasoning fish fillets or whole fish, placing them in a plastic bag, removing the air, and then cooking the bagged fish by steaming or sous vide. There are a few different names used to refer to cooking fish in a bag including:
- En papillote
- Al cartoccio
- Sous vide
Each of these terms refers to slightly different variations of the technique. En papillote and al cartoccio involve seasoning fish and vegetables, wrapping them in parchment paper or foil, and baking. Sous vide utilizes plastic bags submerged in a water bath for more precise temperature control. While the terms differ, they all refer to essentially cooking fish in a sealed bag or pouch.
En Papillote
En papillote, French for “in parchment,” is the technique of seasoning fish and vegetables, wrapping them in parchment paper or foil, and baking. The parchment paper or foil pouch steams the contents inside, resulting in flavorful, moist fish.
Some key points about en papillote cooking:
- The parchment paper or foil forms a sealed bag or envelope around the fish and vegetables.
- No added liquid is used inside the papillote, just the natural juices of the fish and vegetables.
- The steam created inside the pouch cooks the contents gently and evenly.
- Parchment paper is often preferred over foil, as it allows better steam circulation.
- Almost any fish variety and vegetables pair well cooked en papillote.
- Seasonings can include herbs, wines, citrus, spices, butter, and olive oil.
En papillote takes little effort but yields amazing results. The fish stays tender and moist, and takes on the flavors of the accompanying vegetables and seasonings. The presentation is also elegant – simply cut open the parchment at the table for a flavorful aromatically steamed meal.
Step-by-Step Instructions
Cooking en papillote is simple:
- Cut a large piece of parchment paper, around 2-3 times the size of the fish fillet.
- Place the seasoned fish in the center of the parchment.
- Top with vegetables, herbs, seasonings, citrus, etc.
- Fold the parchment over the fish and crimp the edges to seal tightly.
- Bake at 400°F for 10-15 minutes until the paper puffs up.
- Remove from oven, cut open the pouch, and serve.
Almost any combination of fish, vegetables, and flavorings will work beautifully with this technique. Some popular pairings include:
- Salmon with asparagus and lemon
- Cod with tomatoes, olives, and basil
- Halibut with summer squash and mint
- Arctic char with fennel and white wine
Let your imagination run wild – en papillote allows endless possibilities for creative flavor combinations.
Benefits of Cooking En Papillote
There are many benefits to cooking fish and vegetables en papillote:
- Moist and tender fish – the parchment steam keeps fish delicately moist.
- Infuses food with flavor – seasonings permeate the fish and vegetables.
- Retains nutrients – steam cooking retains more nutrients than other methods.
- Easy cleanup – no pans to scrub, just throw away the parchment.
- Fun presentation – cutting open the paper tableside is impressive.
- Individual servings – parchment pouches make perfect single-serve meals.
The gentle steaming and full flavor make en papillote a healthy and elegant way to cook fish. The technique highlights the delicate flavors of the fish instead of overpowering.
Al Cartoccio
Al cartoccio, Italian for “in paper,” is an Italian version of cooking en papillote. Just like the French technique, al cartoccio involves seasoning fish and vegetables, wrapping them in parchment paper or foil, and baking. Where it differs slightly is that some liquid, usually wine or broth, is added before sealing the pouch.
Here are some tips for cooking al cartoccio:
- Use parchment paper or lightly oiled foil to wrap the ingredients.
- Add 2-3 tablespoons of liquid such as wine, stock, tomatoes, or water.
- Wrap the pouch tightly, folding in the edges.
- Bake at 400°F for 15-20 minutes until puffed and aromatic.
- Let the pouch rest for 5 minutes before opening.
The added moisture from the wine or broth steams the fish gently while also imparting extra flavor. Al cartoccio works equally well with fish fillets, whole fish, shellfish, chicken breasts, and vegetables.
Some classic Italian al cartoccio pairings include:
- Halibut with white wine, tomatoes, olives, and basil
- Swordfish with Sicily’s sweet Marsala wine and mushrooms
- Salmon with lemon, capers, and broth
- Cod with garlic, potatoes, and olive oil
Feel free to get creative with ingredients that pair well with the fish. Al cartoccio’s moist heat thoroughly infuses the components with flavor while keeping the fish delicately tender. This versatile technique works for quick weeknight meals or elegant dinner parties.
Sous Vide
Sous vide, French for “under vacuum,” takes the concept of cooking in a bag to the next level. Rather than using steam, sous vide utilizes precise temperature control of water to achieve the ideal doneness.
Here’s an overview of how it works:
- Season fish fillets or steaks and seal in a plastic bag using a vacuum sealer or the water displacement method.
- Cook the vacuum-sealed bags in a water bath at a precise, consistent temperature, typically between 115-140°F for fish.
- Cooking times range from 30-60 minutes depending on thickness. Thicker fish may need up to 2 hours.
- Remove the bags from the water bath when done. Fish can be served immediately or rapidly chilled in an ice bath.
Sous vide allows cooking fish with perfect control and consistency every time. The vacuum sealing and gently heated water enable food to cook evenly from edge to edge without overcooking. Fish turns out moist and silky smooth.
Benefits of Sous Vide Fish
Cooking fish with the sous vide technique has many advantages:
- Precise temperature control prevents overcooking.
- Fish cooks evenly throughout.
- Moisture and flavor stays locked in.
- Wide margin of error – fish remains highly appetizing even if cooked longer than ideal time.
- Easy to portion individual servings.
- Food safety due to pasteurization.
Pretty much any fish takes well to sous vide preparation. Fattier fish like salmon and trout turn out exceptionally moist and tender. Lean fish like tilapia, cod, and halibut also excel with sous vide cooking. The bottom line – if you enjoy perfectly cooked fish, sous vide delivers outstanding results.
Sous Vide Fish Recipe
This simple recipe for sous vide salmon fillets highlights the technique:
Ingredients
- 4 (6 oz) salmon fillets
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Mix olive oil and garlic in a small bowl. Season salmon fillets with salt and pepper.
- Seal seasoned salmon portions along with half the garlic-olive oil mixture in individual plastic bags using a vacuum sealer or the water displacement method.
- Cook the bags in a 115°F water bath for 30 minutes (up to 1 hour for very thick fillets).
- Remove bags from water bath and open carefully.
- Serve salmon fillets drizzled with the remaining garlic-olive oil.
The fish turns out perfectly moist and medium rare edge to edge. Cooking times can be increased for well done fish. Pair with vegetables or grains to complete the meal.
Sous vide opens up a whole new world of control and perfection for cooking fish. Once you try it, you may never cook fish another way again!
Comparison of Techniques
En papillote, al cartoccio, and sous vide all utilize the concept of sealing fish in a bag or pouch. Here is a comparison of the key differences:
| Technique | Cooking Method | Temperature | Cooking Time |
|---|---|---|---|
| En Papillote | Steaming in parchment paper or foil. | 400°F oven. | 10-15 minutes. |
| Al Cartoccio | Steaming in parchment paper with added liquid. | 400°F oven. | 15-20 minutes. |
| Sous Vide | Low temperature poaching in plastic bags. | 115-140°F water bath. | 30 minutes – 2 hours. |
While the cooking times and temperatures vary, all three techniques steam or poach the fish gently in sealed pouches or bags. The result is succulent, flavorful fish that stays incredibly moist.
Choosing the Right Method
So when should you choose one bag cooking technique over another? Here are some guidelines:
- En Papillote – Quick weeknight meals or cooking for 2. Fun tableside reveal.
- Al Cartoccio – Infusing Mediterranean flavors. Adding broth/wine.
- Sous Vide – Cooking for a crowd. Perfectly cooked fish every time.
You can’t go wrong with any of these methods. Let your menu, time constraints, and equipment guide you. Incorporating one of these techniques will take your fish cookery to the next level!
Tips for Cooking Fish in a Bag
Here are some handy tips for success when cooking fish in a bag:
- Pat fish dry before seasoning to help flavors adhere.
- Use fresh, sushi-grade fish whenever possible.
- Preheat the oven fully before baking en papillote or al cartoccio.
- Double bag sous vide fish for extra protection.
- Add aromatics like lemon slices, herbs, and garlic to the bag.
- Serve fish immediately after cooking for best texture.
- Use medium or large bags so steam can circulate.
- Foil can be used instead of parchment but may affect flavor.
Proper sealing is also critical for all three techniques. Remove as much air as possible and fold over sharp edges to prevent rips.
Frequently Asked Questions
Here are answers to some common questions about cooking fish in a bag:
What kinds of fish work best?
Delicate white fish like halibut, cod, and snapper excel with these gentle cooking methods. Fattier fish like salmon and trout also shine when cooked in a bag.
What about chicken or meat?
Both chicken and meat can be cooked using the same techniques. Adjust cooking times based on thickness.
Is it safe to eat fish cooked sous vide?
Yes, when properly cooked, sous vide fish is safe to eat. Use pasteurization tables to determine the time needed to eliminate pathogens for foolproof food safety.
Can I cook frozen fish in a bag?
Defrost fish completely before attempting bag cooking methods to ensure it cooks through properly.
What sides go well with fish en papillote or al cartoccio?
Rice, couscous, roasted potatoes or veggies make excellent pairings. Keep sides simple to let the flavors of the fish shine.
Conclusion
Whether you call it en papillote, al cartoccio, or sous vide, cooking fish in a bag delivers delicious results. The sealed environment gently steams or poaches fish to perfection. Both quick weeknight meals or elegant presentations are possible using these foolproof techniques. Give your fish cookery an upgrade by incorporating cooking en papillote, al cartoccio, or sous vide. Your taste buds will thank you!