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Pack it

Cooking in parchment (essentially steaming in a tightly sealed package in the oven) is a favorite French approach, especially for fish. It also makes for a beautiful presentation. Slice hard ingredients, such as fennel and potatoes, very thin so they cook in the same time as the more delicate seafood. Don't have parchment paper on hand? A sheet of aluminum foil works just as well.

Try these recipes:

• Scallops in Parchment With Fennel, Tomatoes, and Olives
• Lemon Provencal Baked Snapper
• Parchment-Baked Halibut With Pesto, Zucchini, and Carrots