Sablefish en Papillote With Wild Mushrooms, Ginger, and Oranges
December 6th, 2024A Richly Aromatic Recipe for Fish en Papillote
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!
Sablefish en Papillote With Wild Mushrooms, Ginger, and Oranges
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
15 minutes
Total time
20 minutes
Yield
4 servings
Ingredients
- 4 (6 oz.) portions sablefish
- 4 sheets parchment paper (or foil), cut to 10x14 inches
- 8 strips of orange zest and juice from 1 orange
- Salt and freshly ground black pepper
- 2 teaspoons fresh ginger, minced
- 4 teaspoons extra-virgin olive oil
- 12 shiitake mushrooms, stems removed and caps torn into 2 pieces
- 1 small bunch cilantro, roughly chopped
Instructions
1. Preheat oven to 425F. Crease parchment paper or foil in half (creating four 10x7 rectangles), then place the fillets off the center of the crease on each sheet of parchment, so that there's one fillet per packet. Season each fillet with ¼ teaspoon of salt and pepper.
2. Divide olive oil, orange zest and juice, ginger, mushrooms, and cilantro evenly among the packets, arranging the components on and around the sablefish.
3. Fold parchment (or foil) over the fillets and make small pleats along the edges to seal the packet, crimping them tightly to form a half moon shape. Place packets on a baking sheet and cook until the paper puffs up, about 12 minutes.
4. Remove from the oven, then place packets on serving plates. Carefully cut packets open with kitchen shears and enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
