Why havent I been making fish like this more often? If I hadnt had some cherry tomatoes to use up, I may never have made this seabass in papillote recipe for dinner last night, and I may never have discovered the ease of en papillote or in parchment.This is a glorious method ofcookingin which the food is put into a folded pouch or parcel and thenbaked.The parcel is typically made from foldedparchment paper, but other material such as apaper bagor, in the case of the recipe from last night,aluminum foilmay be used.The parcel holds in moisture to steam the food.When you open it up, its like unwrapping the gift of a full, perfectly proportioned meal.