Food & Cooking Recipes Ingredients Seafood Recipes Fish en Papillote 3.3 (76) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 17, 2018 Print Rate It Share Share Tweet Pin Email 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 Rate it Print