32 minutes
A delicate and flavorful dish of sea bass and baby bok choy cooked 'en papillote' with a savory sauce.
Black Sea Bass Fillets, seasoned with salt and pepper
0 oz
to taste
to taste
Baby Bok Choy, seasoned with salt and pepper
each
Dry White Wine, drizzled
0.25 fluid ounces
Low Sodium Soy Sauce, drizzled
0.25 fluid ounces
Fresh Ginger, minced
teaspoons
Toasted Sesame Oil, drizzled
to taste
1. Preheat Oven and Season Fish
Preheat your oven to 425°F. Season the black sea bass fillets generously with kosher salt and freshly ground black pepper.
2. Prepare Parchment and Bok Choy
Prepare a large sheet of parchment paper on a work surface and place a head of baby bok choy in the center. Sprinkle lightly with salt and pepper.
3. Assemble and Season Packets
Place a seasoned sea bass fillet on top of the bok choy. Drizzle each fillet with 2 teaspoons of dry white wine, 2 teaspoons of low-sodium soy sauce, add 1 teaspoon of freshly minced ginger, and a touch of toasted sesame oil.
4. Seal Parchment and Bake
Fold the parchment over the fish and vegetables, sealing the edges to trap the steam. Place the sealed packets on a baking sheet and bake for about 12 minutes in the preheated oven.
5. Serve
Carefully open the packets with scissors, being mindful of the hot steam. Transfer the fish and bok choy to plates and serve with steamed rice if desired.
Opt for fresh, firm sea bass fillets. The fresher the fish, the better the end result. Ensure the fillets are deboned and of similar thickness for even cooking.
Don’t just rely on salt and pepper. Consider a light marinade of soy sauce, mirin, ginger, and garlic to infuse the fish with subtle Asian flavors. A sprinkle of citrus zest (like lemon or lime) can add a fragrant brightness.
Preheat your oven to 400°F (200°C). Cooking en papillote is about using steam, so ensure your oven is up to temperature before placing the packets in. Depending on the thickness, aim for about 12-15 minutes—any longer might overcook the fish.
Resist the urge to open the packet while cooking. Instead, let the packet rest for a couple of minutes after you remove it from the oven. To verify doneness, the fish should be opaque and flake easily with a fork.
Place the tougher veggies like bok choy on the bottom, then layer the sea bass on top. This allows the flavors from fish juices to seep down, seasoning the vegetables.
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