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Sea Bass en Papillote with Hoisin and Bok Choy
Papillote is a French method of cooking whereby parchment paper is folded to make a cooking pouch and the ingredients are steamed gently inside.
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
4Prep Time
10 minutesCook Time
18 minutesIngredients
Directions
Preheat oven to 425F. Place 2 rimmed sheet pans in oven to preheat.
Mix hoisin, orange juice, olive oil and chilies in a small bowl and set aside.
Fold four 15-inch squares of parchment in half crosswise, and cut each piece to make a large rounded heart shape. Open each parchment heart and arrange 2 orange slices in the middle of one side. Divide bok choy evenly and place on top of orange slices. Season sea bass with salt and pepper and set on top of bok choy. Spoon an equal amount of hoisin mixture over each fish fillet, then place 2 sprigs of cilantro on top of fish. Fold parchment paper over to enclose fish. Beginning at the widest part of the heart, begin making small overlapping folds, working along the edge to seal. Crimped edges can also be stapled if there is any difficulty in keeping edges closed.
Carefully transfer packets to heated sheet pans using a large spatula. Bake in centre of oven until fish is cooked through and the packets are puffed and golden brown, about 15 to18 minutes. Transfer to plates and serve immediately, cutting packets open at the table. Use caution, as the steam will be hot.
Nutrients Per Serving
Nutrients per parchment packet: Calories: 212, Total Fat: 6g, Sat. Fat: 1 g, Omega-3s: ~1016 mg, Omega-6s: ~474mg, Carbs: 14g, Fiber: 3g, Sugars: 8 g, Protein: 28g, Sodium: 356 mg, Cholesterol: 53 mg
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