This is a sponsored post written by me on behalf of Sea Cuisine. All opinions are 100% mine.
You can bake this fish and serve with garnish such as green onion and sesame for an easy and light weeknight dinner that comes together in under 30 minutes. Cooking fish “en papillote” is a French (and fancier) way of saying cooking fish in parchment paper. If you’re spending the warmer days outside, you can cook this wrap fish on the grill.
Sea Cuisine focuses on fresh ingredients, sourced sustainably, for easy to prepare dishes that will elevate your recipes. The recipe takes a minute to assemble because the salmon is already marinated in soy sauce, ginger and red pepper! Save time and get a tasty dinner on the table, it’s a win-win!
This method of cooking by enclosing the fish in parchment paper seals the moisture in keeping it tender and flakey. “Fish en papillote” not only leads to delicious steamed fish but it also cooks very quickly – and there is minimal cleanup. You can use this method for any number of fish varieties.
Heat oven to 400ºF (200ºC). Cut 4 pieces of parchment paper so they are roughly 12”x14”. Fold each piece of parchment paper in half and cut a semicircle into the paper so it makes a full circle when opened.
Working one at a time, arrange the bok choy on one side of the parchment paper and drizzle with soy sauce. Top with one slice of fish and season with salt.
Working from one end, begin to tightly fold the edges of the parchment paper so that the package is completely sealed. Repeat with the remaining parchment paper, bok choy and fish.
To bake the fish, add the packages to a rimmed baking sheet and bake until the fish is tender, about 8 to 10 minutes.
Open the packages and serve garnished with green onion and sesame seeds with a side of rice.
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