Fish cooked en papillote, or in parchment paper, is an easy, healthy, and flavorful way to cook fish. In this Asian-inspired Miso Halibut en Papillote recipe, veggies, a lovely miso sauce, and fish are tucked away in a pouch to create a light and flavorful dinner!
Miso Halibut en Papillote (In Parchment)
- 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
- Preheat the oven to 400 degrees and lay out the sheets of parchment paper on a flat surface.
- 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.
- In a small bowl, whisk together the miso, coconut aminos, fish sauce, sriracha and honey. Evenly pour over the tops of the halibut.
- Sprinkle the top of the fish with salt and the white pepper.
- 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.
- 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.