Cooking Wright

Fish en Papillote


2 tbsp Cilantro, fresh
1 tsp Ginger
1 Green onion
2 tbsp Green onion
3 Orange or lime, thin slices
2 Shiitake mushrooms, fresh
1 tsp Red boat fish sauce
Baking & Spices:
Black pepper, freshly ground
Kosher salt
Oils & Vinegars:
1 tsp Rice vinegar
1/2 tsp Sesame oil
Nuts & Seeds:
1 tbsp Coconut aminos
2 tsp Orange juice, freshly squeezed


Lay out parchment paper place fish in the middle but to one side.
Put the topping on the fish and fold the paper over the top and make folds in the paper until it is all sealed up. Sorry hard to explain but Audrey knows and can show you.

Put a small amount of olive oil on the top to prevent the paper from burning. Bake at 425 for approx 9-11 minutes depending on how thick your fish is.

The recipe is very forgiving and here are a list of other items to consider putting in. Just remember you need an oil of some type and you need a liquid of some type. Other than that get creative.
Fresh Thyme - Basil - Dill - Parsley - Tarragon
grape tomatoes
lemon and or lime wedge (or squeeze the juice on to the fish and discard the rind)
garlic -cloves-salt-powder
bell pepper slices
onion slices
mango slices
pat of butter
sprinkle of wine - we were taught to use a white wine (3 buck chuck at Trader Joes)
Pinot Grigio

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