Miso Halibut en Papillote (In Parchment)
Rating
5 out of 5 stars
(9)
Ingredients
2 servings
- 2 large sheets (about 9x11) of parchment paper
- 8 ounces snipped green beans
- 1 large shallot, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 [6 ounce] filets halibut, skin removed
- 2 tbsp white miso paste
- 2 tbsp coconut aminos
- 1 tsp fish sauce
- 1 tbsp sriracha sauce
- 1 tbsp honey
- 1/2 tsp kosher salt, or more to taste
- 1/2 tsp white pepper
- steamed white rice, (optional for serving)
- black and white sesame seeds, (optional for serving)
- fresh cilantro leaves, (optional for serving)
- lime wedges, (optional for serving)
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Preparation
Step 1
Preheat the oven to 400 degrees and lay out the sheets of parchment paper on a flat surface.
Step 2
Evenly divide the green beans, shallot, and red bell pepper among the 2 pieces of parchment paper, placing the ingredients in the center of the parchment. Place the halibut on top.
Step 3
In a small bowl, whisk together the miso, coconut aminos, fish sauce, sriracha and honey. Evenly pour over the tops of the halibut.
Step 4
Sprinkle the top of the fish with salt and the white pepper.
Step 5
Fold down the short ends of the parchment paper over the fish, making a rectangle. Then, grab the open ends and roll towards the fish so that no liquids can escape and creating an enclosed package.
Step 6
Place the parcels on a sheet pan and transfer to the oven. Bake until the fish is cooked through and flakes easily, about 13-15 minutes.
Step 7
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