Fish en Papillote
Ingredients
The fish and marinade
-
1
tablespoon
coconut aminos
-
2
teaspoon
freshly squeezed orange juice
-
1
teaspoon
rice vinegar
-
1
teaspoon
fish sauce
-
½
teaspoon
sesame oil
-
1
teaspoon
minced ginger
-
2
fresh
shiitake mushrooms, thinly sliced
-
6
ounce
skinless white fish fillet
-
to taste
kosher salt
-
to taste
freshly ground black pepper
-
3
thin slices
orange or lime
-
1
green onion
trimmed and cut into 2 inch sections
Garnish
-
2
tablespoons
minced fresh cilantro
-
2
tablespoons
thinly sliced green onion
Instructions
- Preheat the oven to 450°F.
- In a small bowl, mix coconut aminos, orange juice, rice vinegar, fish sauce, and sesame oil.
- Stir in minced ginger and sliced mushrooms, then set aside.
- Season both sides of the fish fillet with salt and pepper.
- Fold a large sheet of parchment paper in half and cut out a heart shape.
- Open the parchment and lay orange slices on one side of the heart.
- Place the seasoned fish on top of the orange slices.
- Spoon the mushroom mixture and sauce over the fish, then add green onion stalks.
- Fold the other half of the parchment over the fish and crimp the edges tightly to seal.
- Place the packet on a baking sheet and bake for 10-15 minutes until the fish is cooked through.
- Carefully cut open the packet and remove wilted scallions.
- Garnish with minced cilantro and sliced green onions before serving.
Nutrition Facts (estimated)
Servings
1
Calories
200
Total fat
3g
Total carbohydrates
9g
Total protein
32g
Sodium
mg
Cholesterol
mg
You might also like