Asian Black Cod en Papillote

Name: Asian Black Cod en Papillote
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: 3 tablespoons Chinese Shaoxing wine; 1 ½ tablespoons low sodium soy sauce; 1 teaspoon grated, fresh ginger; 1 teaspoon honey; 1 teaspoon sesame oil; 4 ounces red bell pepper; 3 ounces snow peas; 4 ounces shiitake or other mushrooms; 4 pieces (4 ounces each) wild Alaskan black cod fillets, skin removed (can substitute other white fish); ½ cup scallions

User Reviews

4.7

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
141 kcal
Course
Main Course
Cuisine
Asian

Asian Black Cod en Papillote

Kaitlin Farley

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My Asian Black Cod en Papillote is a delicious and light dish that incorporates Asian flavors.

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Ingredients

Servings

3 tablespoons Chinese Shaoxing wine (can substitute dry sherry)
1 ½ tablespoons low sodium soy sauce
1 teaspoon grated, fresh ginger
1 teaspoon honey
1 teaspoon sesame oil
4 ounces red bell pepper, julienned
3 ounces snow peas, julienned
4 ounces shiitake or other mushrooms, thinly sliced
4 pieces (4 ounces each) wild Alaskan black cod fillets, skin removed (can substitute other white fish)
½ cup scallions, sliced at an angle

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Instructions

Preheat the oven to 425°F.
To make the sauce, mix the wine, soy sauce, ginger, honey and sesame oil together in a small bowl. Set aside.
Cut 4 rectangular pieces of parchment paper large enough to hold the pieces of fish. Fold each piece of parchment in half and cut the parchment into a heart shape.
Open the parchment up and place ¼ of the bell pepper, snow peas and mushrooms on one half of each piece. Sprinkle each pile of vegetables with about 1 teaspoon of the sauce.
Place a piece of black cod on top of each pile of vegetables. Spoon the remaining sauce over the fish.
Fold the top half of the parchment over the fish. Starting at one end, fold the edges of the parchment, overlapping the folds to seal the open edge completely. Place the packages on one or two baking sheets. If you don’t have parchment paper, you can use aluminum foil instead.
Bake in the oven for 10 minutes, until the parchment paper puffs up and the fish is just cooked through. Transfer the parchment packages to plates. Carefully cut the packages open, being careful of the steam. Garnish the fish with scallions and serve immediately.

Nutrition Information

Show Details

Serving 0g Calories 141kcal (7%) Carbohydrates 9g (3%) Protein 20g (40%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 53mg (18%) Sodium 566mg (24%) Potassium 516mg (15%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1250IU (25%) Vitamin C 51mg (57%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 141 kcal

% Daily Value*

Serving	0g
Calories	141kcal	7%
Carbohydrates	9g	3%
Protein	20g	40%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	53mg	18%
Sodium	566mg	24%
Potassium	516mg	11%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1250IU	25%
Vitamin C	51mg	57%
Calcium	32mg	3%
Iron	1mg	6%