When was the last time you ordered a steamed fish on a menu? Would it help if it was called en papillote? Leave it up to the French to create a fancy name for what is really just steaming something in a bag in the oven.
But to be fair, this method is a wonderful way to easily cook moist and healthy seafood with diverse flavour profiles. It isn’t about being healthy it is about fresh and clean flavours. This Japanese inspired halibut recipe, could just as easily be a Tilapia with fresh vegetables and ponzu or why not a white wine and paprika chicken? Or a beautiful package of dill and butter steamed carrots? What does your parchment bag say about you?
Sake Halibut en Papillote(serves 2)
Preheat the oven to 400F. Cut yourself two large pieces of parchment paper, about 1 1/2 ft x 3 ft. Fold them both in half width wise. In the center of one half of the parchment is where you want to place the food. On each once place the ginger, and then the mushrooms, followed by the broccolini. If the halibut has skin on it, use a sharp knife to remove the skin. Top each pile of vegetables with a piece of halibut and the green onions. Combine the sake and tamari and drizzle half over each package.
To package them up, fold the parchment over itself where you had originally folded. Starting from one end fold the parchment a few times until you hit the food, start working your way around, folding and pinching until you get to the other end. I find the best way to seal is to twist it upwards. (Try searching en papillote for videos on this specifically.)
Place on a baking tray and bake in the oven for 20 minutes (Note: this was for ~1" thick pieces of fillet, if they are significantly thinner try 15 minutes). Remove and transfer to a plate, eat hot!