Follow these steps for perfect results
dark sesame oil
divided
garlic cloves
minced
shredded bok choy
shredded
salt
divided
chile paste with garlic
halibut fillets
about 1 inch thick
freshly ground black pepper
sesame seeds
toasted
Preheat oven to 400°F (200°C).
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add shredded bok choy and 1/4 teaspoon of salt; sauté for 5 minutes until crisp-tender.
Remove from heat and stir in chile paste with garlic.
Sprinkle halibut or flounder fillets evenly with 1/4 teaspoon salt and freshly ground black pepper.
Cut 4 (15-inch) squares of parchment paper.
Fold each square in half and open.
Place 1/2 cup of the bok choy mixture near the fold on each parchment square.
Top each bok choy portion with 1 halibut fillet.
Drizzle each fillet with 1/2 teaspoon of sesame oil.
Sprinkle each fillet with 1/4 teaspoon of toasted sesame seeds.
Fold the parchment paper over the fish and seal the edges with narrow folds to create a sealed packet.
Place the packets on a baking sheet.
Bake at 400°F (200°C) for 18 minutes, or until the paper is puffy and lightly browned.
Place 1 packet on each of 4 plates.
Carefully cut open the parchment packet to release steam.
Serve immediately.
Expert advice for the best results
Ensure the parchment paper is well-sealed to trap steam.
Add ginger for an extra layer of flavor.
Serve with steamed rice or quinoa.
Everything you need to know before you start
15 minutes
Can prepare the bok choy mixture ahead of time.
Serve the en papillote packets directly on the plate, allowing guests to open them at the table.
Serve with a side of steamed rice or quinoa.
Garnish with extra sesame seeds and chopped green onions.
Pairs well with the sesame and fish.
Light and refreshing.
Discover the story behind this recipe
En papillote is a technique used worldwide, but the sesame and bok choy give it an Asian flair.
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