Rating: 3.28 stars
76 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 36
  • 2 star values: 9
  • 1 star values: 5
  • 76 Ratings

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

Martha Stewart Living, January 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

76 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 36
  • 2 star values: 9
  • 1 star values: 5