Black bass is what we used, but firm-fleshed mild fish (striped bass, for example) and fine-textured weakfish and tilapia swap in well. These Asian flavors are complemented by brown or white rice and steamed bok choy.Martha Stewart Living, April 2009 http://www.marthastewart.com/319105/parchment-baked-black-bass
For this variation on steaming, wrap fillet in a single-serving parchment packet. Cook fillet just until done, usually when the package is puffy and the paper has browned.
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