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Ginger Miso Fish en Papillote

Servings

2

Serving size

1 packet
COOKING TIME
30 Minutes
Ginger Miso Fish en Papillote

Ingredients

2 tsp. White miso
4 medium Green onions (sliced thinly on the bias, white and green parts separated)
2 tsp. Sesame oil (divided)
1 Tbsp Ginger root, raw (grated) (divided)
1 tsp. Honey
2 tsp. Low sodium soy sauce (divided) (or gluten free tamari sauce)
1/2 lb Fresh whitefish (cod, haddock, sea bass, or halibut cut into 2 filets)
2 baby Bok choy (sliced thinly)
1/2 cup Frozen edamame (thawed)
4 ounce Mushrooms, shiitake, raw (stemmed and sliced thinly)
1/2 whole fruit Limes, raw (cut into 4 wedges)
1 tsp. Sesame seeds (toasted)

Instructions

Gather all ingredients and equipment.

Preheat the oven to 350°F (180°C).

In a small bowl, mix together the miso, the whites of the green onions, 1 tsp. of sesame oil, ginger, honey, and 1 tsp. soy sauce. Set aside.

Coat the fish filets on both sides with miso mixture and set aside.

Place the bok choy, edamame, and mushrooms in a medium bowl. Add 1 tsp. of soy sauce, 1 tsp. sesame oil, and half of the ginger and toss gently to coat.

Fold 2 pieces of parchment paper or foil until they are almost a 15 inch x 12 inch square.

Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart with the folding crease down the center.

To assemble the pouches, divide the bok choy, edamame and mushrooms mixture between the two hearts, placing the mixture on one half of each heart.

Top the vegetables with one 4-ounce filet of fish.

Top each filet with lime juice.

To close the pouches, fold the top of the heart over the fish and vegetables.

Then starting at the top curve of the heart, make a fold, overlapping your folds to create a sealed crimped outer edge. Continue working around the base of the heart until you get to the bottom point. Twist tightly and fold into a crimp to completely seal your packet.

Arrange the packaged fish on a baking tray and place in the oven.

Cook until the fish is fully cooked through (white and flaky) and has an internal temperature of 140F, about 12-15 minutes.

Place each pouch on a plate and let stand about 30 seconds to cool before opening to avoid burns.

There will be some hot steam that escapes when the parchment is cut (be careful!). Squeeze the limes over the fish and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

This is a fantastic way to cook fish. You can use almost any combination of fish filet, vegetables, liquid and herb or spice. It makes both an easy weeknight meal as well as a weekend dinner party dish.

"This morning from a halibut."

Roald Dahl, Charlie and the Chocolate Factory