Fish en Papillote
Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.
- Zest from 2 limes, finely shredded
- 3 limes, juiced
- 4 garlic cloves, thinly sliced
- 1 piece (2 inches) ginger, peeled and julienned
- 1 medium red onion, halved and thinly sliced
- 2 mild to spicy red chiles, halved
- 4 fillets (6 ounces each) black bass, halibut, or striped bass
- 4 heads baby bok choy (or 1 large head, quartered)
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 8 sprigs fresh cilantro
Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.
SourceMartha Stewart Living, January