Fish steamed en papillote (in a sealed parcel of parchment paper) may sound all puffed up – and, indeed, looks that way as the inflated pouch emerges from the oven – but it is one of the most approachable and reliable ways to prepare fish that Julia knows. In her June 2007 edition of Prep School in Sauce magazine, Julia demonstrated just how foolproof, yet showstopping this approach to fish prep can be. Full steam ahead!