Chilean Sea Bass in Parchment

ASIANCAUCASIAN(1)
Amanda Arnesson: "Great simple dish Made as written Would make again" Read More
14Ingredients
Seconds

Ingredients

US|METRIC
  • Parchment paper
  • 4 (6 to 7 oz.) portions Chilean sea bass
  • Salt & freshly ground pepper
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 3 Thai chili peppers, seeded and chopped
  • 4 heads baby bok choy, ends trimmed
  • 4 cloves fresh garlic, chopped
  • 1 shallot, chopped
  • Small red bell pepper, seeded and chopped
  • Small yellow bell pepper, seeded and chopped
  • 3/4 cup shiitake mushrooms, stemmed and sliced
  • 3 green onions, sliced
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    Directions

    1. Preheat oven to 375 degrees. Tear off 4 large sheets of parchment paper, about 12-14 inches long. Season the sea bass lightly with salt and pepper. Combine the soy sauce, rice vinegar, honey and chili peppers and set aside.
    2. Using two large baking sheets, place one piece of parchment at a time on a baking sheet and start layering the vegetables at a 1/4 end of the paper, in this order: bok choy, shallots, red and yellow peppers, shiitake mushrooms, and green onions. Place a piece of fish on top of the vegetables and top with 2-3 tablespoons of the sauce to cover. Fold the large end of the parchment over the fish stack and roll the sides to seal the ends, making a pouch. Repeat this process with the other three sheets and place two pouches on a baking sheet. Lightly spray tops of pouches with cooking spray.
    3. Bake in oven for 10-15 minutes. Serve immediately.

    Reviews(1)

    Amanda Arnesson 2 years ago
    Great simple dish Made as written Would make again

    PlanShop