Sablefish en Papillote with Shiitake Mushrooms and Orange

1. 1

   Preheat oven to 425F.

2. 2

   Use a vegetable peeler to remove 8 strips of orange zest, leaving bitter white pith behind.

3. 3

   Halve the orange and extract the juice.

4. 4

   Cut out four 15-inch squares of parchment paper; fold each in half to make a crease, then open again.

5. 5

   Place a fillet on one half of each parchment.

6. 6

   Season all fish on both sides with 1 teaspoon salt, dividing evenly, and pepper; sprinkle with ginger, and drizzle with oil and juice.

7. 7

   Arrange 2 zest strips, 6 shiitake pieces, and 6 cilantro sprigs on top of each fillet.

8. 8

   Fold parchment over fish, and crimp the edges to form a half-moon shape, pleating repeatedly all the way around to seal.

9. 9

   Place packets on a baking sheet and cook until paper puffs up, about 10 minutes.

10. 10

    Remove from oven; place packets on plates, and serve immediately, cutting them open at the table.

11. 11

    (Per Serving)

12. 12

    Calories: 352

13. 13

    Saturated Fat: 5.2g

14. 14

    Unsaturated Fat: 18.4g

15. 15

    Cholesterol: 69.5mg

16. 16

    Carbohydrates: 6.9g

17. 17

    Protein: 20.9g

18. 18

    Sodium: 564mg

19. 19

    Fiber: 1.2g

* Per serving · 4 servings · Values may vary.

No additional tips available.