En papilotte is a super easy way of cooking and is simply wrapping the food in a parcel.
The method
Preheat the oven to 220°C/fan 200°C/gas mark 8 and preheat a baking sheet. Cut 1 large heart shape from good-quality greaseproof paper about 60cm long and fold in half to crease the centre line. Arrange the courgette, cannellini beans and seabass fillet on one side of the crease.
Arrange the selected aromatics around the courgette, cannellini beans and seabass fillet. Wrap the paper around securely, folding the ends in to make a sealed parcel. Don’t wrap it too closely, as you want steam to circulate. Put the parcel onto the preheated baking sheet and cook in the oven for 8–10 minutes.
Transfer the parcel to a plate and allow diners to open up the parcel themselves so they can enjoy the aroma. Serve with lemon or lime wedges to squeeze over the courgette, beans and seabass.
