Name: Asian Fish in Parchment
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Serves 4
Ingredients: 4 white fish fillets (6 oz each) such as cod, sea bass, or snapper; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon fresh ginger, julienned; 2 cloves garlic, thinly sliced; 2 scallions, cut into 2-inch pieces and thinly sliced lengthwise; 1 small carrot, julienned; 1 small red bell pepper, thinly sliced; 1 cup snow peas, trimmed; ¼ cup cilantro leaves, roughly chopped; 1 lime, cut into wedges for serving

Instructions

Prepare the parchment

Preheat the oven to 400°F (200°C). Cut 4 large pieces of parchment paper, about 15x12 inches each. Fold each in half to create a crease, then open flat again.
Make the sauce

In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Set aside.
Assemble the packets

Place a fish fillet on one side of each piece of parchment, near the crease. Distribute the julienned ginger, garlic slices, scallions, carrot, bell pepper, and snow peas evenly among the packets, arranging them on top of and around the fish.
Add the sauce

Drizzle each fillet with the prepared soy sauce mixture, making sure to coat the vegetables as well.
Seal the packets

Fold the empty half of the parchment over the fish and vegetables. Starting at one corner, fold and crimp the edges of the parchment, working your way around to seal the packet completely. Make sure the seal is tight to keep the steam in during cooking.
Bake the packets

Place the sealed parchment packets on a large baking sheet. Bake in the preheated oven for 10-12 minutes, depending on the thickness of your fish fillets. The parchment should puff up as it cooks.
Serve immediately

Transfer each parchment packet to a plate. Allow diners to open their own packets at the table to experience the aromatic steam. Garnish with fresh cilantro and serve with lime wedges for squeezing over the fish.

Asian Fish in Parchment

Ingredients

Instructions

Nutritional Information