Asian Fish en Papillote

Asian Fish en Papillote Image by: Asian Fish en Papillote Author: Canadian Living

Fish cooked en papillotte is packed with flavour and cooks in mere minutes. Refreshing flavours of ginger, hot peppers, coriander and black bean sauce revitalize tilapia fillets for an impressive, healthy dinner.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2011

Ingredients

  • 4 sole fillets
  • 4 tilapia fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons julienned gingerroot
  • 4 teaspoons vegetable oil
  • 4 teaspoons black bean sauce
  • 2 teaspoons rice vinegar
  • 1 clove garlic minced
  • 1 red hot pepper thinly sliced (optional)
  • 1 green hot pepper thinly sliced (optional)
  • 1/2 onion thinly sliced
  • 3 tablespoons fresh coriander leaves

Method

Sprinkle fish with salt and pepper.

In large bowl, stir together ginger, oil, black bean sauce, vinegar, garlic, hot pepper (if using) and onion. Add fish, turning to coat. Cover and refrigerate for 20 minutes, turning once.

Meanwhile, cut four 15-inch (38 cm) squares of parchment paper; fold each crosswise in half then open. Top one side with fish fillet. Fold paper over so edges meet; double-fold edges and pinch to seal.

Bake on baking sheet in 400°F (200°C) oven until fish flakes easily when tested with fork, about 10 minutes. Serve garnished with coriander.

More en papillote recipes:

Nutritional facts per serving: about

  • Sodium 336 mg
  • Protein 31 g
  • Calories 210.0
  • Total fat 7 g
  • Potassium 647 mg
  • Cholesterol 78 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asian Fish en Papillote

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