You can cook the fish en papillote— enclosed in a parcel made of either aluminum foil or parchment paper—but if you have neither, you can use an ovenproof baking dish with a tightly sealed lid. If you want to double-check the fish’s doneness in the parcel, you can do so by delicately inserting a long, thin metal skewer through the side of the foil or parchment paper and feeling the temperature of the skewer against your wrist.
They are excerpted from Seafood Simple by Eric Ripert. Copyright © 2023 by Eric Ripert. Photographs by Nigel Parry. Published by Appetite, by Random House®, a Penguin Random House Canada Limited division. Reproduced by arrangement with the Publisher. All rights reserved.