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Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake

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Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

By the time I get home from a long nightshift, I’m hungry for “dinner”—even if it’s 8 in the morning. While it’s mighty tempting to just mash up some canned tuna with avocado, the food snob in me sometimes demands a fancier meal. One that doesn’t come out of a can. 

In an ideal world, someone else would cook for me (and clean-up, too), but with the kids at school and Henry at work, I’m left to my own devices. Luckily, what I’ve devised for this type of occasion is a frou-frou fancy-pants dish that’s a breeze to assemble: Fish en Papillotte with Citrus, Ginger, and Shiitake.

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The name may sound complicated, but it really doesn’t get much simpler than this: fish and vegetables are steamed in a tightly sealed paper packet with aromatics and a bright, tangy sauce. (Not sure what kind of fish to buy at the market? Check the Monterey Bay Aquarium Seafood Watch.) 

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

After all, even if you’re cooking for just one, you deserve to eat something special. It’s important to practice self-love, right? In fact, as you’re preparing this dish for your seafood-loving self, I insist that you belt out The Greatest Love of All by Whitney Houston and/or chant this daily affirmation:

Here’s what you’ll need to feed one lucky person:

  • 1 tablespoon coconut aminos
  • 2 teaspoon freshly squeezed orange juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon fish sauce
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon minced ginger
  • 2 fresh shiitake mushrooms, thinly sliced
  • 6 ounce skinless white fish fillet (like cod, which is what I used)
  • kosher salt (I use Diamond Crystal brand)
  • freshly ground black pepper
  • 3 thin orange or lime slices
  • 1 green onion, trimmed and cut into 2 inch sections

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Garnish

  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons thinly sliced green onion

Here’s what you do:

Preheat your oven (or toaster oven) to 450°F. In a small bowl, combine the coconut aminos, orange juice, rice vinegar, fish sauce, and sesame oil.

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Stir in the minced ginger and sliced mushrooms. Set aside.

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Season both sides of the fish fillet with salt and pepper.

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

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. (I know it’s not Valentine’s Day and you’re not in second grade art class, but work with me, people.)

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Open your heart (it’s not that hard, if you just turn the key—yeah, I’m singing old Madonna songs now) and tile the three slices of orange on one side of the heart.

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Place the seasoned fish filet on top of the orange slices.

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Spoon the mushrooms and sauce on top of the fish…

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

…and add the green onion stalks.

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

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.

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

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.

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Place the packet on a rimmed baking sheet…

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

…and place it in the oven for 10-15 minutes or until the fish is cooked through.

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Use a pair of kitchen shears to cut open the packet (but be careful—it’s hot!).

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Remove the wilted scallions, and top with freshly minced cilantro and slivered green onions.

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Plate it up if you’re feeling fancy…

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

…and enjoy!

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

This is a perfect meal for one, but you can easily make more packets if you’ve got guests. Bonus: Once you’re done eating, just chuck the soiled packet. No muss, no fuss.


Looking for more recipes like this one? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).