Asian Fish in Papillote
Parchment cooking is actually steaming, just in an enclosed paper packet. It's an easy way to enjoy steamed fish without buying a bamboo steamer, and it has its own theatrical charm, since everyone gets to experience tearing open a packet filled with fragrant steam before enjoying the delicious contents. Just cut squares of parchment paper and crimp the edges tightly once you have layered the food inside.
- 1 cup cooked brown rice (1/3 cup before cooking)
- 2 medium carrots, julienned
- 2 small zucchini, julienned
- 8 medium grape tomatoes, sliced
- 1 1/2 pounds white fish (such as sole, cod, turbot, walleye), skinned and boned
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon cracked black pepper
- Preheat the oven to 375°F. Cook the brown rice if necessary, or use leftover. Prep the vegetables and reserve. Divide the fish into four even portions. In a small cup, mix the sesame oil, salt, vinegar, sugar and pepper.
- Cut four squares of parchment paper as long as the roll of parchment is wide. Fold each across to make a triangle. Place 1/4 of the rice and a portion of fish on one side of the fold of each piece of parchment. Arrange the vegetables on top and next to the fish, drizzle with the sesame oil mixture, and seal the packets by folding and crimping the edges tightly, the crimped shape will be roughly oval. Place on a baking pan.
- Bake the fish packets for 25 minutes, or until puffed, and the fish is just flakable. These can be assembled several hours before and baked at the last minute.
Provide scissors or steak knives for diners to open their delicious parchment packets.
Calories: 360, Fat: 17 g, Cholesterol: 30 mg, Sodium: 280 mg, Carbohydrate: 44 g, Dietary Fiber: 7 g, Protein: 13 g