Papillote Dish for Steaming

Everyone talks about dishes that are both tasty and healthy, but how many actually achieve both? The Papillote Dish is a find from Burgundy, France—a ceramic vessel that steams and bakes simultaneously. Ideal for fish, white meat, and a variety of vegetables, it uses its own steam with minimal added fat and locks in flavors without odors escaping.

The “En Papillote” Technique

“En papillote” involves wrapping ingredients in parchment and baking them so they steam in their own juices, preserving nutrients and aromas. This method is perfect for delicate foods like fish, seafood, vegetables, and lean meats.

Wrapping traditionally requires skillful folding to seal steam inside.
All ingredients must cook in the same time frame—cut vegetables thin or blanch firmer ones first.
Add aromatics: citrus slices, garlic, fresh herbs, ginger, olives, or capers.
Avoid opening the pouch during cooking to keep steam trapped.

The Emile Henry Papillote Dish

Crafted by Emile Henry in France from HR® (High Resistance) ceramic, this dish mimics “en papillote” without paper. Simply place fish or meat and vegetables inside, cover, and bake. The ridged base lifts food and encourages even steam circulation for uniform cooking.

Key Features

Heat-resistant from –20 °C to 270 °C
Even heat distribution
Oven-, microwave-, freezer-, and dishwasher-safe
Non-porous—won’t retain odors or flavors
Handcrafted in France, 10-year warranty
Dimensions: 42 × 25 × 10 cm, Capacity: 1.9 L

What You Can Cook

Use it for whole or filleted fish, seafood, vegetables, mushrooms, chicken, turkey, or even cheeses. For low-moisture ingredients, add 2–3 tablespoons of liquid (broth, wine, citrus juice).

Sample Recipe: Cod with Ricotta, Spinach & Sun-Dried Tomatoes

2 cod fillets (approx. 800 g each)
250 g ricotta
100 g chopped sun-dried tomatoes
100 g fresh spinach leaves
200 g cherry tomatoes
150 g shallots, peeled
3 tbsp olive oil, salt, pepper

Preheat oven to 200 °C.
In a bowl, mix ricotta with sun-dried tomatoes and spinach; season well.
Oil the dish base, layer one cod fillet, the ricotta mixture, then the second fillet.
Scatter shallots around and drizzle with olive oil.
Cover and bake 25 minutes; add cherry tomatoes after 15 minutes.