Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake
Fish en Papillotte may sound fancy, but it's an easy Paleo dish with fish and vegetables steamed in a sealed paper packet with aromatics and a tasty sauce.
Servings: 1 serving
Ingredients
- 1 tablespoon coconut aminos or see the note below
- 2 teaspoon freshly squeezed orange juice or see the note below
- 1 teaspoon rice vinegar or see the note below
- 1 teaspoon Red Boat fish sauce or see the note below
- ½ teaspoon sesame oil or see the note below
- 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
Garnish
- 2 tablespoons minced fresh cilantro
- 2 tablespoons thinly sliced green onion
Instructions
- 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. (Or, you can use 2 tablespoons of All-Purpose Stir-Fry Sauce in place of these ingredients for the marinade!)
- Stir in the minced ginger and sliced mushrooms. Set aside.
- Season both sides of the fish fillet with salt and pepper.
- 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.
- Open your heart and tile the three slices of orange on one side of the heart.
- Place the seasoned fish filet on top of the orange slices.
- Spoon the mushrooms and sauce on top of the fish and add the green onion stalks.
- 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.
- Place the packet on a rimmed baking sheet and place it in the oven for 10-15 minutes or until the fish is cooked through.
- Use a pair of kitchen shears to cut open the packet (but be careful—it’s hot!).
- Remove the wilted scallions, and top with freshly minced cilantro and slivered green onions.
- Plate it up if you’re feeling fancy and enjoy!
Notes
You can use 2 tablespoons of All-Purpose Stir-Fry Sauce for the marinade if you already have some in the fridge!
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.
Nutrition
Calories: 200kcal | Carbohydrates: 9g | Protein: 32g | Fat: 3g | Fiber: 1g