What factors contribute to the perfect pouch?

[EdwardGuerra]

I enjoy cooking fish en papillote, but I am unsure whether to use wax paper or aluminum foil.

What are the pros and cons of each, and does the choice of material affect the flavor of the fish?

 

[Mona]

When cooking fish en papillote, wax paper and aluminum foil each have their pros and cons. Wax paper is great for a natural presentation and won't stick to the fish, but it can tear easily and isn’t ideal for high heat. Aluminum foil is durable and seals in moisture well, making it perfect for grilling or high-temperature cooking, but it can react with acidic ingredients, potentially altering the flavor. If you’re looking for a clean, natural taste, go with wax paper; for higher heat and a tight seal, foil is your best bet.