Halibut Fillets Baked in Parchment Paper

The special technique for this cooking is known in French as en papillote, which means wrapping the fish fillet and the sauce in parchment or foil and baking until done. I love to prepare this recipe using this technique due to the fact that it is easy to clean the baking dish afterwards, and the fish is moist. This dish can be served either in its baking dish by cutting out an opening on the top of the parchment paper or by transferring the food onto some fancy, decorated plate. I posted a few recipes using this technique before. Today, I will present this recipe with an Asian flair with very few ingredients for the busy cook. This recipe serves two.

Ingredients:
Two 6 oz. Halibut fillets
1/2 cup cored and seeded orange bell pepper, cut into strips
2 pieces Napa cabbage, cut into sections
1/2 cup sliced red onions
1/2 cup sliced mushrooms
Sauce ingredients:
2 garlic cloves, minced
1 tsp fresh minced ginger
2 tbs soy sauce
1/2 tsp salt
1/4 tsp black pepper
1 tsp sesame oil
1 tsp sugar
1 tbs olive oil
1 tbs red vinegar or rice vinegar

Directions:
Preheat oven to 350°.
Cut four pieces of parchment paper or aluminum foil (about 12 inch lengths).

 

Combine the sauce ingredients and mix well.
Place the parchment paper on a flat surface.
Place the Napa cabbage, the fish, and the rest of the vegetables top of the parchment paper.

Dividing the sauce equally, pour sauce over the fish.

Place the second piece of parchment paper to cover the fish and fold and seal all edges securely.

Arrange the packages on one or two baking sheets.

 Bake in the oven for 10 minutes.
Serve with rice.