steamed sea bass

WITH CARROTS AND BOK CHOY

Cooking “en papillote,” or sealed in a parchment paper pouch, is a delicious, easy, and healthy way to prepare fish. We particularly love this method because there’s no need for extra oil and the cleanup is a cinch. Be sure to source wild-caught Chilean sea bass, or try black cod (sablefish) for an equally buttery option.

Yield 4 servings
Prep Time 15 minutes, plus 1 hour to marinate
Cook Time 20 minutes
CLEANSE

2 tbsp chickpea miso

1 tbsp apple cider vinegar

½ tsp honey

Juice of 1 lime

3 carrots, cut into matchsticks

2 bunches baby bok choy, chopped (keep smaller leaves intact)

1 lb wild-caught Chilean sea bass, cut into 4 pieces (check for pinbones and remove with tweezers before cooking)

¼ cup sliced scallions (green and white parts), to garnish

Freshly ground black pepper, to serve

1   Preheat the oven to 375°F. Prepare four 15 × 15-inch pieces of parchment paper. Fold each piece of parchment in half.

2   In a small bowl, whisk together the chickpea miso, vinegar, honey, and lime juice.

3   Place a piece of parchment paper on a work surface. Just to the right of center, arrange about 8 carrot sticks and ½ cup bok choy. Place a piece of fish on top of the vegetables. Drizzle 1 tablespoon sauce over the fish.

4   To seal, fold the parchment paper over the top of the fish and veggies to cover completely. Starting at the bottom right corner, make small folds all the way around the edge to form a sealed packet. Place the packet on a rimmed baking sheet. Repeat to create packets for the remaining pieces of fish.

5   Place the baking sheet in the oven, and bake for 15 to 20 minutes. Remove from the oven and let rest for 5 minutes before opening the packets. When opening, be careful of hot steam. Garnish with scallions and black pepper just before serving.

note

Overfishing and the decline of our underwater ecosystem are two major concerns we all need to be aware of. When shopping for fish, look for wild-caught, certified sustainable seafood. Also, due to the ever-increasing toxins in our ocean waters, it’s best to limit your seafood intake to just two to three times per week.