Cooking fish in parchment paper is foolproof and a healthy way to prepare your fish. You can also use banana leaves if you can find them in season at an Asian market. Even the most delicate fish never seems dried out when using this method to cook, making it perfect for those of you who unsure or simply not well versed in cooking fish yet. We recommend using any white fish (or something similar enough) that you can find in your local store that is wild caught!
1/4 cup low sodium, gluten free soy sauce
2 tbsp freshly squeezed orange juice
1 tbsp unseasoned rice vinegar
2 tsp fish sauce
2 tsp sesame oil
1 tbsp ginger, minced or grated
8 Shitake mushrooms, stemmed and thinly sliced
32oz (or 4 fillets) white fish
Salt and pepper
2 tbsp finely chopped clilantro
4 scallions, cut on the bias
Preheat oven to 400 degrees. In a small bowl mix together the soy sauce, orange juice, vinegar, fish sauce, and sesame oil. Stir in sliced mushrooms and ginger. Set aside.
Season both sides of fish with salt and pepper.
Tear off 18 inches of parchment paper and fold in half. On the left side of the heart place 3 orange slices, then place one of the fillets on top. Spoon a quarter of the sauce on top the fish.
Fold the other half of the paper over the fish. Seal the pouch by making overlapping folds one on top of the other, about 10 folds, until the opposite corner of the folded edge is reached. Twist the the last fold at the end of the paper several times to make a tight seal and tuck it under the packet.
Repeat process with remaining fillets. Place the packets on a baking sheet and bake until the paper turns brown and puffs up, about 10-12 minutes.
Transfer each packet to a plate. Carefully cut an X in the top of each to release the stem. Top each fillet with the cilantro and green onions.
Nutrition Facts per fillet: 271 calories, 7g fat, 4g carbs, 48g protein