Asian Striped Bass En Papillote (In parchment)

Entrees, Fish | June 15, 2015 | By

This Asian inspired dish uses a classic French technique. The fish is baked in a parchment parcel on a bed of herbs and topped with a scrumptious Asian sauce. This is a great recipe for entertaining, because the parcels can be cut open and served with a flourish right at the table. Very easy to put together, your friends will love this!

Serves 2:

• 4 scallions, white parts thinly sliced lengthwise, green tops, chopped
• 6 cilantro sprigs, chop the leaves and set stems aside
• 2 striped bass fillets – about 8 oz each (can also use halibut or cod)
• 1/2 tsp of freshly ground black pepper
• 1 tsp of grated lemon zest
• 2 Tbs of butter, very soft – divided use
• 2 Tbs of freshly squeezed lemon juice
• 1 tsp of ginger juice
• 3 Tbs of light sesame oil
• 1/4 cup of soy sauce
• 3 tsp of brown sugar


Preheat oven to 400 °. Use two – 10 inch square pieces of parchment paper, place the sliced white part of the scallions and the cilantro stems in the center. Season the fillets with pepper on both sides and place on top of the herb beds. Sprinkle the fish with lemon zest and 1 Tbs of butter on each fillet. Whisk together the lemon juice, ginger juice, sesame oil, soy sauce and brown sugar. Spoon the sauce over the fillet. Fold the square in half on the diagonal and seal the edges by crimping them. Place on a cookie sheet and bake for about 10 minutes. Remove from oven and cut open the packets. To serve, transfer the fillets to a plate. Discard the herb bed and spoon the sauce over and around each fillet, sprinkle on the reserved chopped scallion tops and cilantro leaves, serve immediately. Bon Appetit!





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