ASIAN-INSPIRED FILLET OF FISH IN PARCHMENT

Recipe courtesy of Judy's Kitchen (http://judyskitchen.blogspot.com) 
Adapted from Epicurious, February 2010
Rating:  10 out of 10

INGREDIENTS:
1 (18”) piece of parchment paper
4-6 oz. fillet of fish of choice
1/8 tsp. fine sea salt
1/16 tsp. black pepper
About 1/3 medium zucchini or yellow squash, julienned
About 1/2 medium carrot, peeled and thinly julienned
1 green onion, white and tender green, cut into lengthwise strips
1 25-cent size, 1/4” thick, slice ginger, peeled and very thinly julienned
1 Tbsp. freshly chopped cilantro or parsley (I used parsley
1-1/2 tsp. Kikkoman Ponzu sauce
1 tsp. toasted sesame oil

Heat oven to 425F.  Lay the parchment on a baking sheet.  Fold the parchment in half. 
Sprinkle fish very lightly with the salt and pepper on both sides.  (Remember the Ponzu is salty.) Lay the fish right at the crease where the parchment is folded, in the middle. 

Lay the vegetables on top of the fish.  Sprinkle with parsley. 
 
Stir the Ponzu and sesame oil together in a small dish and sprinkle over the vegetables.  Fold the parchment over, then fold in the open edge twice.
 
Next, pleat it all around to make a semi-circular airtight package. 
 
If it tends to open up where the folded edges meet, secure that place with a paper clip.  Bake for 10 minutes.  (If you have a fairly thick fillet, you may need another minute or two.  Also, if you are baking a lot of packets, you may need a few extra minutes.)  Test with a skewer; if it goes in easily, the fish is done.  Plunk the whole parchment package on a dinner plate and enjoy!  (A word of caution:  Please open packet carefully – the contents inside are steaming hot.)
 
Yield:  1 serving.  Make as many packets as you have diners.  Everyone gets their own private dinner packet.

Be creative with this recipe and use the vegetables that excite you.  I happen to love this combo but potatoes, broccoli, green beans, asparagus, bok choy and eggplant are other possibilities. 
Comments