I used to have a French restaurant and my customers' favourite dish was pickerel in parchment. You fold the parchment and cut out a half heart. Open it, butter it, place the fish on one side, top with butter mixed with some Noilly Prat (dry vermouth) and salt, sprinkle green onion tops, seal the package very carefully and bake at 425 for 10 minutes. Serve in the paper, small buttered boiled potatoes on the side. When you open the paper (away from you!), the smell drives you crazy!

• Reply