Recently, I attended a glamorous Mugler brand event in New York City, surrounded by the city’s finest. As servers in sleek black uniforms glide through the room, they present each of us with mysterious paper-wrapped packages. My curiosity peaks as they set down my entrée — I had chosen fish, like everyone else at my table. The ceremonial unwrapping begins, and that’s when I discovered the magic of parchment paper fish.

The dish itself captivates me instantly: a perfectly cooked, thick fillet adorned with cherry tomatoes, aromatic fennel, and delicate fennel fronds. Briny olives and capers add depth, while a blend of white wine, olive oil, lemon juice, and butter creates the perfect sauce. All this, steamed to perfection, in its parchment paper cocoon.

This revelation changed everything. I’d always followed my mom’s tradition of using aluminum foil, but that ended the moment I tasted this parchment-baked masterpiece. Now, it’s the only way I’ll cook fish at home.

Now, let me share this game-changing recipe with you.

Pro Tip: The parchment packet should puff up while cooking — this is a good sign that it’s properly sealed and the fish is steaming.