This luxurious recipe for fish en papillote pairs richly aromatic ingredients with buttery sablefish for a meal that feels decadent — but is actually quite light. The bright, punchy elements of fresh orange and ginger bring balance to the sablefish, while savory shiitake mushrooms add satisfying umami to the meal. All of these ingredients steam together in an easy-to-make parchment pouch, infusing the fish with delicious layers of flavor and fragrance.
When steaming fish en papillote, either parchment paper or aluminum foil can be used to create the packet. Aluminum foil is a little easier to seal shut, as the crimps hold their shape. However, parchment is a more classic option for creating the pouch. Either option is fine to use — and easy to clean up!
