Thai Style Fish en Papillote

50 Minutes

Ingredients

For the fish:

14 oz. (400g) white fish fillet, boneless and skinless (e.g., sea bass, halibut, or cod)
3 green onions, chopped

For the sauce:

For the crispy garlic:

Prep Time:

Minutes

Cook Time:

Minutes

Preheat the oven to 400°F (200°C).
Combine all the sauce ingredients in a small bowl and set aside.
Now make a parcel to cook the fish in. Start by preparing a piece of baking paper big enough to fit the fish into. Start by folding it in half, then open it back up again. Place the fish fillet on one-half of the paper, placing it alongside the folded edge. Sprinkle over the green onions and the earlier prepared sauce.
Next, fold the paper over the fish so the two ends meet. Beginning at one end, make small, overlapping diagonal folds around the fish to seal it in the parcel. You should end up with a semi-circular airtight package. Seal the parcel, or papillote, tight and place it on a baking tray.
Place the tray into the hot oven and bake for 12-20 minutes until the fish is flaky and cooked through (cooking times will vary depending on the thickness of the fish fillets so adjust cooking times accordingly). Remove the tray from the oven and set aside to cool for 3-4 minutes before opening the parcel.
Just before the fish has finished cooking, preheat a pot over a medium-low heat and add 2 tablespoons of olive. Add the garlic and gently stir around the pot, until golden brown. Season to taste with salt.
To serve, place the parcel on a plate and cut open the parcel. Spoon over a few teaspoons of the crispy garlic and serve immediately.

Per Serving

Magnesium

.21

Potassium

.75

Sodium

1.3g

Servings