Fish en Papillote

Name: Fish en Papillote
Prep time: 10 min
Total time: 20 min
Ingredients: 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); 0.5 cup extra-virgin olive oil; Coarse salt and freshly ground pepper; 8 sprigs fresh cilantro

3.3

(76)

By

Martha Stewart Editors

Updated on April 17, 2018

Prep Time:

10 mins

Total Time:

20 mins

Servings:

4

Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.

Ingredients

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)
½ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 sprigs fresh cilantro

Directions

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.

LIsa Hubbard