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Oily fish lends itself to a multitude of uses in the kitchen, from simple grilling or griddling to more elaborate dishes like tataki or papillote.

Whether you call it packet cooking or en papillote, the method of wrapping fish in parchment with a splash of liquid, some aromatics and vegetables makes for a no-fuss but elegant meal.

“The moist heat prevents the fish from drying out, and the steamed aromatics penetrate the fish with flavor,” my colleague Ann Maloney said in the Fish en Papillote recipe she shared.

And leave it to Minibar to serve me my first ramen en papillote.

En papillote is a cooking technique that means “enveloped in paper.”