This recipe is adapted from chef Danny Seo in partnership with Bosch from his cookbook Naturally Delicious. We took his summer Mullet with Vegetables En Papillote and gave it a seasonal, fall spin, so feel free to change up the vegetables depend on when you make this. If you are unable to find sea bass, mullet and artic char make a nice alternatives. —Food52
4-inch piece ginger, peeled and minced
garlic cloves, minced
toasted sesame oil
scallions, trimmed and chopped
1 1/2 cups
shitake mushrooms, stemmed and thinly sliced
1 1/2 cups
broccoli florets, cut in half
8-ounce black sea bass fillets
Sea salt and freshly ground black pepper
In This Recipe
Preheat oven to 400ᵒF.
In a medium bowl, whisk together the ginger, garlic, sesame oil, tamari, rice vinegar, mirin, honey and scallions.
Place the sea bass fillets in a shallow dish and cover with the marinade. Refrigerate for 20 minutes, flipping fillets after 10 minutes.
In a large bowl, toss together the mushrooms, broccoli, and edamame. Set aside.
Fold 4 14x12-inch pieces of parchment paper in half. Using scissors, cut paper into a heart shapes.
Unfold the hearts and place an equal amount of vegetables in the center of each. Top with a sea bass fillet and season with salt and pepper. Fold the parchment over the filling. Starting with a corner, make small folds around the edge to form a sealed packet. Place packets on a baking sheet. Roast the packets for 20 minutes.
Serve immediately, unwrapping packets right before eating.