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Author Notes: 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
- 1 4-inch piece ginger, peeled and minced
- 6 garlic cloves, minced
- 2 tablespoons toasted sesame oil
- 2 tablespoons tamari
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 2 tablespoons honey
- 4 scallions, trimmed and chopped
- 1 1/2 cups shitake mushrooms, stemmed and thinly sliced
- 1 1/2 cups broccoli florets, cut in half
- 3/4 cup edamame, shelled
- 4 8-ounce black sea bass fillets
- Sea salt and freshly ground black pepper
- 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.
- This recipe is a Community Pick!