Cooking “en papillote,” which means “in parchment,” is a fabulous way to cook fish and vegetables simply, healthfully, and with outstanding results. The flavors mingle together as the packets bake and the fish gently steams, so it stays moist and tender. Let diners open their own packets to experience the tantalizing aromas that waft out.
- Yield: 4 Servings
- Preparation Time: 30 Minutes
- 46-ounce fresh or frozen halibut fillets
- 1 red sweet pepper, cut into thin strips
- 1 yellow sweet pepper, cut into thin strips
- 6 bunches baby bok choy, ends trimmed and leaves separated
- ¼ cup soy sauce
- 1 tablespoon grated fresh ginger
- 2 teaspoons rice vinegar
- 2 teaspoons toasted sesame oil
- ¼ teaspoon Asian chili sauce (Sriracha)
- ½ cup thinly bias-sliced green onions or scallions (4)
- 2 tablespoons slivered tangerine peel
- ¼ teaspoon freshly ground black pepper
- 4 (15-inch) squares parchment paper
- Bias-sliced green onions or scallions (optional)
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set fish aside. Preheat oven to 400°F.
- Divide red pepper, yellow pepper, and bok choy among the parchment squares. Spread the vegetables in an even layer in the middle of the squares. Top vegetables with fish fillets.
- For sauce, in a small bowl combine soy sauce, ginger, rice vinegar, sesame oil, and Asian chili sauce. Whisk to combine. Spoon sauce over fillets. Top each fillet with 2 tablespoons green onions. Sprinkle with tangerine peel and black pepper.
- Bring up two opposite sides of parchment and fold several times over fish. Fold ends of parchment. Repeat to make 3 more packets. Place packets in a shallow baking pan.
- Bake for 15 to 20 minutes or until packets puff slightly (carefully open a packet to check fish doneness; fish should flake with a fork). If desired, sprinkle fish with additional sliced green onions.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.