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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