Fish En Papillote

Fish en Papillote is a French-style baked fish dish made with fish fillets steamed in parchment packets with butter, lemon, garlic, and vegetables. It’s quick and weeknight-friendly and works well for a light, low-carb dinner with minimal cleanup. Unlike pan-seared fish that can dry out or stick to the skillet, this version gently steams the fish in a sealed parchment packet so it stays flaky and moist, plus you get a built-in sauce and easy portioning.

Why You’ll Love This Parchment Packet Fish Recipe

The clean-up is so minimal with this recipe that it makes me want to cook it even more often. Eat it as a stand-alone dish, or serve it with rice to make an even more well-rounded dish.

Obviously, you can choose the veggies that are cooked with this, but keep in mind that sturdier vegetables like broccoli may not cook in the amount of time the fish needs to cook. You don’t want to overcook the fish, because it will dry out.

You can also vary the fish that you use, although you may need to test cooking times if you use thicker pieces than what you see in my picture.

Why You Should Use Parchment Paper To Cook Fish

The parchment paper does four things.

First, it seals in the moisture so the fish can cook and still keep in all the amazing juice to keep the fish light and fluffy, and the veggies flavorful.

Second, it makes clean-up so simple. The parchment paper keeps all the mess together so it’s just lifted and done.

Third, it contains the seafood odors better than if you’d just cooked fish and vegetables on the stovetop for example.

But the other neat thing is watching your guests open the packets of food. It’s a mini Christmas because here you are, with a fragrant, steaming packet of SOMETHING–but you don’t know what it is until you open it! This fourth benefit of cooking this way is my favorite part of using parchment paper packets.

I love serving this fish en papillote still wrapped in parchment paper, and then watching as people open it to discover their little portion of perfectly cooked fish, steaming vegetables and a light broth at the bottom of the packet.

What Does It Taste Like?

Air Fryer Fish en Papillote has a light, delicate, and beautifully balanced flavor that’s both fresh and comforting. The fish itself turns out incredibly tender and moist, almost buttery in texture, as it gently steams inside the parchment packet.

The lemon juice adds a bright, tangy freshness that cuts through the richness of the butter, while the tarragon infuses the fish with subtle, aromatic notes that feel elegant and refined. The vegetables, like carrots, fennel, and red peppers, soften as they cook, releasing a touch of natural sweetness that mingles with the savory juices of the fish.

Every bite tastes clean and flavorful, with a perfect harmony of buttery richness, citrus brightness, and herbaceous freshness, making it a dish that feels both healthy and indulgent.

Is It Healthy?

Yes, Air Fryer Fish en Papillote is a very healthy dish. It’s naturally low in calories and high in lean protein, making it an excellent choice for a balanced meal.

Because the fish is cooked in parchment paper, it steams in its own juices along with fresh vegetables and herbs, requiring very little added fat or oil. This gentle cooking method preserves nutrients, moisture, and flavor without the need for breading or frying.

The addition of ingredients like carrots, fennel, and red peppers boosts the vitamin and fiber content, while a touch of olive oil and butter provides healthy fats for flavor and satiety.

Overall, this dish is heart-friendly, nutrient-dense, and light. It’s perfect for anyone looking for a wholesome yet satisfying meal.

Ingredients You’ll Need

• 2 Cod Fillets - The centerpiece of the dish. Cod is a mild, flaky white fish that cooks gently inside the parchment packet, absorbing the steam and flavors from the vegetables, herbs, and seasonings. The parchment method keeps the fish moist and tender while concentrating its natural sweetness.
• 1/2 cup Julienned Carrots - Add a subtle sweetness, color, and a bit of texture contrast. 1/2 cup Julienned Fennel Bulbs - Contribute a mild, anise-like flavor that enhances the freshness of the dish. Fennel gives a slightly aromatic sweetness. 1/2 cup Thinly Sliced Red Peppers - Add natural sweetness, vibrant color, and moisture. They soften while cooking, infusing the fish with a touch of mild, peppery flavor.
• 2 Sprigs Tarragon - Lends a delicate, licorice-like flavor that pairs beautifully with white fish.
• 2 Pats Melted Butter - Provides richness and a velvety mouthfeel, coating the fish and vegetables as they steam.
• 1 Tablespoon Lemon Juic - Adds brightness and acidity, cutting through the richness of the butter and balancing the mild flavor of the cod.
• 1 Tablespoon Oil - Lightly coats the parchment and vegetables to prevent sticking and adds a touch of richness.
• 1 Tablespoon Salt - Essential for enhancing the natural sweetness of the fish and vegetables.
• 1/2 Teaspoon Ground Black Pepper - Adds gentle spice and depth to balance the delicate flavors of the dish.

How To Make Fish En Papillote

1. Make the sauce and season the veggies. In a medium bowl combine melted butter, tarragon, 1/2 teaspoon salt, and lemon juice. Mix well until you get a creamy sauce. Add the julienned vegetables and mix well. Set aside.
2. Prepare parchment. Cut two squares of parchment large enough to hold the fish and vegetables.
3. Add oil and season. Spray the fish fillets with oil and apply salt and pepper to both sides of the fillets.
4. Layer ingredients. Lay one filet down on each parchment square. Top each fillet with half the vegetables. Pour any remaining sauce over the vegetables.
5. Close the parchment packs. Fold over the parchment paper and crimp the sides to hold fish, veggies and sauce securely inside the packet. Place the packets inside the airfryer basket.
6. Air fry and enjoy! Set your airfryer to 350F for 15 minutes. Remove each packet to a plate and open just before serving.

Tips And Tricks

Making Air Fryer Fish en Papillote is a simple yet elegant way to enjoy tender, flavorful fish with minimal effort. To ensure your fish comes out perfectly moist, aromatic, and beautifully cooked every time, here are some helpful tips and tricks:

• Use Fresh or Properly Thawed Fish . Start with fresh or fully thawed fish fillets for even cooking. Frozen fish can release excess water and affect the texture.
• Cut Vegetables Evenly . Slice your vegetables thinly and evenly (julienne style) so they cook through at the same rate as the fish.
• Preheat the Air Fryer . Preheating helps the parchment packets puff up quickly, creating steam that locks in moisture and flavor.
• Don’t Overfill the Packet . Keep portions moderate. Use one fillet and a small handful of vegetables per packet to allow steam to circulate and cook everything evenly.

Variations

Here are some delicious and creative ways to customize your Air Fryer Fish en Papillote, each adding a unique twist to the delicate, flavorful base recipe:

• Mediterranean Style - Add cherry tomatoes, olives, garlic, and a sprinkle of oregano. Finish with a drizzle of olive oil and crumbled feta cheese for a bright, savory twist.
• Asian-Inspired - Replace lemon juice with soy sauce and a dash of sesame oil. Add julienned ginger, green onions, and bok choy for a fragrant, umami-rich version.
• Spicy Cajun Fish - Season the fish with Cajun spice blend or smoked paprika, and add a few slices of jalapeño or bell pepper for a kick of heat and bold flavor.

What To Eat With Fish En Papillote

Air Fryer Fish en Papillote is a light, elegant dish that pairs beautifully with a variety of sides to create a well-balanced and satisfying meal. Since the fish is delicately flavored with herbs, citrus, and vegetables, the best accompaniments are those that complement its freshness without overpowering it. Here are some delicious options to serve alongside your fish:

• Asparagus - Its tender, slightly crisp texture pairs perfectly with the buttery, lemony fish.
• Garlic Butter Rice - A simple side that absorbs the flavorful juices from the fish when you open the parchment packet.
• Herb Couscous or Quinoa - Light and fluffy grains flavored with fresh herbs, olive oil, and a squeeze of lemon add a Mediterranean touch.

How Long Does It Last?

Fish en Papillote is best enjoyed fresh, right after cooking, when the fish is moist, tender, and infused with the aromatic steam from the herbs and vegetables.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Make sure to discard the parchment paper and let the fish cool completely before sealing it to prevent condensation.

When reheating, do so gently in the air fryer at 325°F for 5–6 minutes or in the oven to maintain its delicate texture.

Can You Freeze It?

While it’s technically safe to freeze cooked fish en papillote, freezing is not recommended because the vegetables can become mushy and the fish may lose its soft, flaky texture after thawing.

En papillote is a French cooking term that means “in paper”—specifically, food (often fish en papillote) is wrapped in a parchment packet and cooked so it gently steams in its own juices. In an air fryer fish en papillote setup, the sealed packet traps moisture, aromatics like lemon and herbs, and a little butter/olive oil, which helps the fish turn out flaky and moist with minimal cleanup. It’s basically a built-in steam oven in a neat little parcel.

The best fish for fish en papillote is one that cooks quickly and stays tender with gentle steaming. Salmon is a top pick because it stays moist and flavorful, while mild white fish like cod, halibut, sea bass, or tilapia also work beautifully with lemon, garlic, and herbs in a parchment packet. Aim for evenly thick fillets (about 1 inch is ideal) so the fish finishes at the same time as your vegetables, and use doneness cues to avoid overcooking.

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Fish en Papillote | Air Fryer Fish in Parchment paper

Ingredients

• ▢ 2 5-oz ( 2 ) Cod Fillets , thawed
• ▢ 1/2 cup ( 64 g ) julienned carrots
• ▢ 1/2 cup ( 43.5 g ) julienned fennel bulbs , or 1/4 cup julienned celery
• ▢ 1/2 cup ( 74.5 g ) thinly sliced red peppers
• ▢ 2 ( 2 ) sprigs tarragon , or 1/2 teaspoon dried tarragon
• ▢ 2 pats ( 2 pats ) melted butter
• ▢ 1 tablespoon ( 1 tablespoon ) Lemon Juice
• ▢ 1 tablespoon ( 1 tablespoon ) Kosher Salt , divided
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Black Pepper
• ▢ 1 tablespoon ( 1 tablespoon ) Oil

Instructions

• In a medium bowl combine melted butter, tarragon, 1/2 teaspoon salt, and lemon juice. Mix well until you get a creamy sauce. Add the julienned vegetable and mix well. Set aside.
• Cut two squares of parchment large enough o hold the fish and vegetables.
• Spray the fish fillets with oil and apply salt and pepper to both sides of the fillets.
• Lay one filet down on each parchment square. Top each fillet with half the vegetables. Pour any remaining sauce over the vegetables.
• Fold over the parchment paper and crimp the sides to hold fish, veggies and sauce securely inside the packet. Place the packets inside the airfryer basket.
• Set your airfryer to 350F for 15 minutes. Remove each packet to a plate and open just before serving.

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Fish en Papillote | Air Fryer Fish in Parchment paper

Ingredients

• 2 5-oz Cod Fillets thawed
• 1/2 cup julienned carrots
• 1/2 cup julienned fennel bulbs or 1/4 cup julienned celery
• 1/2 cup thinly sliced red peppers
• 2 sprigs tarragon or 1/2 teaspoon dried tarragon
• 2 pats melted butter
• 1 tablespoon Lemon Juice
• 1 tablespoon Kosher Salt divided
• 1/2 teaspoon Ground Black Pepper
• 1 tablespoon Oil

Instructions

• In a medium bowl combine melted butter, tarragon, 1/2 teaspoon salt, and lemon juice. Mix well until you get a creamy sauce. Add the julienned vegetable and mix well. Set aside.
• Cut two squares of parchment large enough o hold the fish and vegetables.
• Spray the fish fillets with oil and apply salt and pepper to both sides of the fillets.
• Lay one filet down on each parchment square. Top each fillet with half the vegetables. Pour any remaining sauce over the vegetables.
• Fold over the parchment paper and crimp the sides to hold fish, veggies and sauce securely inside the packet. Place the packets inside the airfryer basket.
• Set your airfryer to 350F for 15 minutes. Remove each packet to a plate and open just before serving.

Fish en Papillote | Air Fryer Fish in Parchment paper https://twosleevers.com/fish-en-papillote/

Instant Pot Rice and Dal is a vegetarian Indian comfort-food dish made with toor dal, basmati rice, ghee, cumin and mustard seeds, ginger, garlic, turmeric, onions, tomatoes, and cilantro. It’s quick and works well for a weeknight vegetarian dinner when you want a filling meal with minimal hands-on time using an Instant Pot. Unlike recipes that cook rice and dal separately on the stovetop, this version uses a pot-in-pot method to cook the dal and rice at the same time in one pressure cooker run.

What Makes This Instant Pot Dal

• Fast. Ready in under 30 minutes .
• Easy. A one-pot Instant Pot recipe .
• Authentic. All of the flavors you would expect from Indian food .
• Vegetarian . A great choice for Meatless Monday, or any other day of the week.
• Delicious. The epitome of comfort food.

Ever wondered how to make rice and dal in a pressure cooker at the same time? Well, I’m about to show you.

Unlike American meals where every day is something different, Indian meals have certain elements in common every day.

They traditionally have rice , dal, chappati , a vegetable , usually a salad/cold vegetable, a chutney of sorts, and plain yogurt .

In this recipe, the toor dal is already made when done, with no extra steps required. Even more efficient! It also tastes different from a day fry so it’s a nice way to mix it up a bit. For this recipe, I used Toor Dal .

How Long Does It Take To Cook Dal In A Pressure Cooker?

Unlike when you try to cook dal on your stovetop, it cooks quite quickly in the Instant Pot . Believe it or not, it only takes 20 minutes to cook your Instant Pot Rice and Dal .

What Does Toor Dal Taste Like?

Pressure cooker rice and dal tastes warm, hearty, and deeply comforting, with flavors that balance earthiness, nuttiness, and gentle spice. The toor dal cooks down into a creamy, stew-like consistency, offering a mild, nutty flavor that soaks up the seasoning.

The rice provides a soft, neutral base that balances the richness of the dal, making each bite wholesome and satisfying. Together, the dish has a subtly savory profile with hints of warmth from the spices and a natural creaminess from the lentils. It’s not overpowering, but rather nourishing, cozy, and the kind of meal that feels like comfort food in many Indian households.

Ingredients You’ll Need

• 1 tablespoon Ghee - Provides richness and acts as the fat for tempering spices, allowing their flavors to bloom. Ghee adds nutty depth, while coconut oil gives a subtle sweetness.
• 1 teaspoon Cumin Seeds - Adds warm, earthy, and slightly smoky flavor at the base of the dish.
• 1 teaspoon Black Mustard Seeds - Brings a nutty, slightly pungent taste that enhances the dal. They pop when heated, releasing aromatic oils.
• 1 Jalapeño Pepper - Infuses gentle heat and freshness without overpowering the dish, and can be removed easily before serving.
• 6 cloves Garlic - Adds bold, savory depth and a robust aroma that flavors the dal throughout.
• 2-inch piece Ginger - Brings zesty warmth and slight pepperiness that balances the richness of the dal.
• 1 teaspoon Turmeric - Provides golden color, earthy notes, and a boost of warmth, while also being traditionally valued for its health benefits.
• 1 teaspoon Salt - Essential for seasoning, ensuring the flavors are balanced and the dal isn’t bland.
• 1 cup Onions - Adds sweetness and savory depth, creating a flavorful base for the lentils.
• 1 cup Diced Tomatoes - Brings acidity and brightness, balancing the earthiness of the dal and adding body to the sauce.
• 1 cup Toor Dal - The main protein-rich component of the dish, cooking down to a creamy, nutty-flavored base.
• 2.5 cups Water - Needed for pressure cooking, softening the dal to the perfect consistency.
• 1 cup Basmati Rice - A fragrant long-grain rice that cooks fluffy and separate, ideal for pairing with dal.
• 1 tablespoon Ghee - Adds richness and helps keep the rice grains separate while cooking.
• ¼ cup Chopped Cilantro or Parsley - Adds freshness, color, and a bright herbal note to balance the richness of the dal

How To Make Rice And Dal Recipe In Your Pressure Cooker

Okay, I am going to show you each of the steps here so we know how to do this.

1. First, you heat the Instant Pot. When it’s hot, add oil. When the oil is hot, add mustard and cumin seeds, ginger, garlic, and serrano.
2. Then, you’re going to add the onions and tomatoes, and all the spices. You just want to let the spices bloom a little. You put them on top of the veggies so they don’t burn.
3. Add the dal, and the water. I’m using split yellow pigeon peas here, or Toor dal, but you can do this with any type of split lentils.
4. On top of that trivet, you’re going to put your rinsed rice, water to cook the rice, ghee, and salt. Notice I don’t cover the rice. You don’t need to. If you’re making some kind of cake or something that needs to be kept dry, that’s different. But for rice, I rarely cover it.

5. On top of that trivet, you’re going to put your rinsed rice, water to cook the rice, ghee, and salt. Notice I don’t cover the rice. You don’t need to. If you’re making some kind of cake or something that needs to be kept dry, that’s different. But for rice, I rarely cover it.

6. Cook at high pressure for 10 minutes, and allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.

7. Using little silicone mitts, carefully remove the rice, as well as the steamer rack.

8. Check the consistency of the dal. You want a thick mixture akin to porridge. Serve each bowl with rice and dal, and pass around some extra ghee or whatever you’re using as a substitute to pour over your piping hot and lovely rice and dal.

Love how easy it was to make this toor dal in your Instant Pot? Here’s a complete guide to making Instant Pot Beans and Lentils .

Tips And Tricks

Instant Pot rice and dal is one of the easiest, most comforting meals you can make. It’s wholesome, filling, and comes together quickly with just a few ingedients. To ensure your dish turns out perfectly every time, here are some helpful tips and tricks:

• Rinse the Rice and Dal . Washing until the water runs clear removes excess starch, prevents stickiness, and helps the grains and lentils cook evenly.
• Use the Right Ratio of Liquid . Dal absorbs more water than rice, so stick to about 3–4 cups of water per cup of dal plus rice combined, adjusting slightly depending on your desired texture (thicker or soupier).
• Adjust Texture After Cooking . If the dal is too thick, stir in a little hot water or broth. If it’s too thin, simmer on sauté mode for a few minutes to reduce.

Variations

Instant Pot rice and dal is a versatile comfort food that you can easily customize to suit your taste, mood, or what you have on hand. Here are some delicious variations to try:

• Vegetable - Add carrots, peas, spinach, zucchini, or green beans to make the dish heartier and more nutrient-packed.
• Creamy Coconut - Stir in coconut milk after cooking for a rich, creamy twist with a hint of sweetness—perfect with moong or masoor dal.
• Tangy - Add a squeeze of lemon juice or a little tamarind paste at the end to brighten up the flavors.

What To Eat With Toor Dal and Rice

Instant Pot rice and dal is comforting on its own, but pairing it with the right sides makes it even more satisfying and well-rounded. Here are some excellent options to serve alongside it:

• Papad (Poppadoms) - Crispy and light, they add crunch and texture to balance the soft rice and dal.
• Roasted Cauliflower or Eggplant - A smoky, hearty side that pairs beautifully with the mild dal.
• Ghee Drizzle - A spoonful of ghee over hot dal-rice makes it more aromatic and comforting.

How Long Does It Last?

Instant Pot rice and dal will keep well for about 3 to 4 days in the refrigerator when stored properly in an airtight container.

To help maintain its flavor and texture, allow the dish to cool before refrigerating, and if possible, store the rice and dal separately to prevent the rice from becoming too soft.

Can You Freeze It?

For longer storage, rice and dal can be frozen for up to 2 to 3 months. When reheating, add a splash of water or broth to loosen the consistency, since dal tends to thicken as it sits.

Yes, you can cook Instant Pot rice and dal together without one overcooking by using a pot in pot method for dal chawal, where the dal cooks in the main liner and the basmati rice cooks in a separate bowl on a trivet. This keeps the water ratios separate so you get creamy dal and fluffy rice, and it also makes it easier to control texture with a short natural release. If you mix rice and dal in the same pot, the rice usually turns mushy, so pot in pot is the most reliable way to cook rice and dal at the same time.

For the best dal chawal in the Instant Pot, toor dal is the classic choice because it cooks down creamy and pairs perfectly with rice, while moong dal is a great lighter option that also pressure cooks well. If you want a quicker, softer texture, use split moong, and if you swap to masoor dal expect a different flavor and a faster cook.

Dal is often watery after pressure cooking because the water ratio was too high, the dal was not rinsed well, or the cook time and natural release did not give it enough time to break down into a creamy texture, which is common with Instant Pot rice and dal. Some dals like toor dal can look thin right when the lid comes off and thicken as they cool, especially after you stir well. To fix watery Instant Pot dal chawal, simmer on sauté uncovered to reduce, mash or whisk the lentils to thicken, and finish with a fresh tadka so the flavor stays bold even after reducing.

For Instant Pot dal chawal, a short natural release is usually best because it lets the dal settle into a creamier texture and helps the basmati rice finish steaming so it stays fluffy instead of wet. Quick release can force out moisture fast and can make the dal look thinner and the rice slightly disturbed or sticky, especially in a pot in pot setup. A good approach is natural release for about 5 to 10 minutes, then quick release the remaining pressure so you get tender lentils and separate rice grains.

MORE ONE POT PRESSURE COOKER MEALS

• Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
• Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
• This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
• Instant Pot Indian Khichadi is comfort food in a bowl!
• Instant Pot Risotto with Shrimp is another one-pot comfort meal.
• Buffalo chicken casserole for the days you want low carb recipes
• You might also like low carb Chicken Biryani that uses riced cauliflower.
• Chicken and Mushrooms are a great combo.
• My kids love Instant Pot Pork Chops with Rice and Vegetables
• Zucchini Lasagna - You won’t even miss the pasta.
• Haluski Recipe - A wonderful cabbage and noodles recipe.

Pressure Cooker Rice and Dal | Toor Dal Recipe

Ingredients

For the Dal

• ▢ 1 tablespoon ( 1 tablespoon ) Ghee , coconut oil, or oil
• ▢ 1 teaspoon ( 1 teaspoon ) cumin seeds
• ▢ 1 teaspoon ( 1 teaspoon ) Black Mustard Seeds , or use additional 1 teaspoon cumin seeds
• ▢ 1 ( 1 ) Jalapeño Peppers , chopped into big visible pieces (Optional)
• ▢ 6 cloves ( 6 cloves ) Garlic , smashed
• ▢ 2 inch piece ( 4 ) Ginger , cut into thin slices
• ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
• ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
• ▢ 1 cup ( 160 g ) onions, chopped
• ▢ 1 cup ( 149 g ) diced tomatoes
• ▢ 1 cup ( 192 g ) Toor Dal , yellow pigeon peas, rinsed and drained
• ▢ 2.5 cups ( 625 ml ) Water

For the rice

• ▢ 1 cup ( 185 g ) Basmati Rice , rinsed and drained
• ▢ 1 cup ( 250 ml ) Water
• ▢ 1 tablespoon ( 1 tablespoon ) Ghee , butter, or coconut oil
• ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt

For Finishing

• ▢ ¼ cup ( 4 g ) Chopped Cilantro or Parsley
• ▢ Additional ghee , butter, coconut oil or Earth balance to add on top of rice and dal

Instructions

• In a 6 x 3 pan, add all ingredients of the rice, mix well, and set aside. (you can use a larger or smaller pan for the rice with impunity. It’s a pretty forgiving way to make perfect rice).
• Turn your Instant Pot on Sauté (high heat setting). When the pot reads HOT, add ghee, or coconut oil/oil.
• Once this oil starts to shimmer indicating that it is hot, add cumin seeds, mustard seeds, and the chili if using, and stand back. These seeds will sputter like popcorn within 10-15 seconds.
• Add the ginger and garlic and sauté for 10 seconds.
• Add onions, tomatoes, turmeric, and salt, and stir until well mixed.
• Pour in toor dal and water and scrape well to ensure nothing has stuck to the bottom.
• Place the tall steamer rack inside this liner (on top of the dal basically)
• Place the pan of rice on the steamer. It is not necessary to cover the rice.
• Cook at high pressure for 10 minutes, and allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
• Using little silicone mitts, carefully remove the rice, as well as the steamer rack.
• Check the consistency of the dal. You want a thick mixture akin to porridge.
• Serve each bowl with rice and dal, and pass around some extra ghee or whatever you’re using as a substitute to pour over your piping hot and lovely rice and dal.

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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .