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Black Sea Bass with Vegetables En Papillote

Food 52

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 ½ cups shitake mushrooms, stemmed and thinly sliced

1 ½ cups broccoli florets, cut in half

¾ 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 seabass 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.

Serves 4

Printable version

Original recipe

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