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
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Ingredients
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1
4-inch piece ginger, peeled and minced
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6
garlic cloves, minced
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2 tablespoons
toasted sesame oil
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2 tablespoons
tamari
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2 tablespoons
rice vinegar
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2 tablespoons
mirin
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2 tablespoons
honey
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4
scallions, trimmed and chopped
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1 1/2 cups
shitake mushrooms, stemmed and thinly sliced
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1 1/2 cups
broccoli florets, cut in half
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3/4 cup
edamame, shelled
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4
8-ounce black sea bass fillets
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Sea salt and freshly ground black pepper
Directions
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Preheat oven to 400ᵒF.
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In a medium bowl, whisk together the ginger, garlic, sesame oil, tamari, rice vinegar, mirin, honey and scallions.
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Place the sea bass fillets in a shallow dish and cover with the marinade. Refrigerate for 20 minutes, flipping fillets after 10 minutes.
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In a large bowl, toss together the mushrooms, broccoli, and edamame. Set aside.
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Fold 4 14x12-inch pieces of parchment paper in half. Using scissors, cut paper into a heart shapes.
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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.
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Serve immediately, unwrapping packets right before eating.
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