Black Bass En Papillote & PranQster

As this first post lands right on the tail end of Spring, I've been spending lots of time lately thinking about the flavors and colors of this bountiful season.  The farmers markets and purveyor stalls are suddenly bursting with a dazzling array of vibrant green produce.  It is a chef's (and eaters) favorite time of year!

All this available bounty calls for preparations that are simple and clean and that highlight the ingredients in their own right.   The technique of cooking "en papillote" (in parchment) is a one such example.  Originating in France in the 17th century, this method requires the ingredients to be carefully wrapped in a pouch of parchment and gently steamed.  It's a very easy but elegant way to cook seafood as the aromatics of all the ingredients are infused delicately throughout the fish, keeping it moist and light.