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Asian Sea Bass in Parchment (en papillote) with Steamed Veggies

Asian Sea Bass in Parchment (en papillote) with Steamed Veggies

I’ve been wanting to try cooking fish in parchment for years.  In my mid-twenties, I went to a Hiking Spa for a week and on one of the nights, we received a private session with the spa’s chef.  This preparation in parchment paper was shown to us and I’m finally getting around to it.  When at Whole Foods the other day, I saw these beautiful sea bass fillets and decided to give this cooking style a try.  It was very easy and very versatile ~ feel free to try different fish and veggies for this recipe.


2 4-oz sea bass fillets
veggies of choice (I used some broccoli florets and 1 summer squash)
parchment paper
1/8 cup raw honey
2T tamari
1T grated fresh ginger

In a bowl, combine honey, tamari and ginger. Pour over fish in a shallow dish. Cover. Refrigerate for one hour.

Preheat oven to 350°.

On a piece of parchment, place a fish fillet. Add desired vegetables. Drizzle some of the marinade over for extra flavor. Fold the parchment paper over and roll up along the open edges forming a closed pocket. Place in a baking dish. Do this again with the additional piece of fish.

Bake for 15 minutes. Remove from oven and let rest (still in the pockets) for 5 minutes.


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