En papillote is French for “enveloped in paper”, or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming.


  • 150ml olive oil
  • 4 sea bass fillets, each about 6 oz
  • 4 tomatoes
  • 2 tsp finely chopped rosemary
  • ½ oz fennel seeds, ground
  • 4 tsp Pernod
  • 4 tsp crème fraiche
  • 2 anchovy fillets cut in half lengthways
  • Bunch of flat leaf parsley, chopped
  • 10 oz fine green beans
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • Grated zest and juice of 2 limes
  • 2 spring onions, chopped
  • 2 red chilies, deseeded and chopped
  • 1 tbsp white wine vinegar
  • Salt and freshly ground black pepper
  • Lime wedges to serve


  1. Preheat the oven to 200C/400F/Gas mark 6.
  2. Tear off a 12-inch square sheet of foil, place it on a flat work surface, then an equal size sheet of baking parchment and drizzle with olive oil.
  3. Place a sea bass fillet on the paper; squeeze over the juice of a tomato and sprinkle with a quarter of the rosemary and ground fennel seeds.
  4. Drizzle over 1 tsp Pernod, followed by 1 tsp olive oil, 1 tsp crème fraiche, half an anchovy fillet and seasoning.
  5. Fold over the foil and seal the edges to create a parcel.
  6. Repeat with the remaining fillets to make four parcels.
  7. Chill in the fridge.
  8. Cook the potatoes in boiling salted water for 8 mins.
  9. In a bowl, mix the parsley, raw green beans, onion, garlic; lime zest and juice, spring onions and chilies.
  10. Drain the potatoes and add to the chopped vegetables (the heat from the potatoes will slightly cook the vegetables).
  11. Add the vinegar and 8-tbsp. olive oil. Set aside.
  12. Cook the fish parcels in the oven for 10 – 15 mins.
  13. Remove and allow to rest for about 2 mins, then serve with the salad and lime wedges.