Fish en Papillote
I was first introduced to this recipe a few years ago, I tend to make it a few times in a row (since we buy fish in bulk), and it's my favorite way to eat white fish fillets.. It's so easy, that I only ever make this for lunch - it's ready that quick!
I do highly recommend using the rice vinegar, fish sauce and sesame oil as stated since those are key ingredients for a ton of flavor! But you can add or subtract amounts of the other ingredients to highlight some flavors, or mellow out others.
Broken down, fish en papillote is a prettier way of saying "fish in paper".. this is literally fish and vegetables steamed in a tightly sealed paper packet with aromatics and a bright, tangy sauce. Simple enough.
You will need:
2 tbsp coconut aminos or gluten free soy sauce
2 tbsp freshly squeezed orange juice
1 tsp rice vinegar
1 tsp fish sauce
1 tsp sesame oil
1 tbsp minced ginger
4 fresh shiitake or cremini mushrooms, thinly sliced
2 - 6 ounce skinless white fish fillet (like cod or mahi mahi- which is what I used)
freshly ground black pepper
1 orange/lemon, cut into round
1 green onion, cut into larger stalks or rounds.
What to do:
1. Preheat your oven to 450°F. In a small bowl, combine the coconut aminos (or soy sauce), orange juice, rice vinegar, fish sauce, and sesame oil.
2. Stir in the minced ginger and add the sliced mushrooms. Set aside.
3. Season both sides of the fish fillets with salt and pepper.
4. Take a large sheet of parchment paper and fold it in half. Draw half a heart on the paper so that when you cut it out, you get a full heart - and tile the two to three slices of orange on one side of the heart.
5. Place the seasoned fish filet on top of the orange slices. Then spoon the mushrooms and sauce on top of the fish, layer on another slice of citrus (orange, lemon or lime) and add the green onion stalks on top.
6. Fold the other half of the parchment heart on top of the fish and begin tightly crimping the edges together, starting at the top-center of the heart. Make sure the packet is tightly sealed by turning and crimping the edges. At the pointy bottom end of the heart, twist the paper tightly to seal well. This is why you have a heart shape ;)
7. Place the packet on a rimmed baking sheet. Bake for 10-15 minutes or until the fish is cooked through.
Carefully open the paper - be careful, it's full of steam! Remove the wilted scallions, and top with freshly minced cilantro and slivered green onions.
This is our adaptation of the original recipe here. I'd love to hear you feedback if you make this- any substitutions, add ins, or if you love it as is, let me know!