Miso Halibut en Papillote
Servings: 2
Ingredients
- 2 large sheets (about 9x11) of parchment paper
- 8 ounces green beans, trimmed
- 1 large shallot, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 (6-ounce) halibut filets, skin removed
- 2 tablespoons white miso paste
- 2 tablespoons coconut aminos
- 1 teaspoon fish sauce
- 1 tablespoon Sriracha
- 1 tablespoon honey
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon 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
Instructions
- Preheat the oven to 400℉ 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, 13 to 15 minutes.
Nutrition
Calories: 298kcal | Carbohydrates: 30g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 83mg | Sodium: 2088mg | Potassium: 1206mg | Fiber: 6g | Sugar: 17g | Vitamin A: 2785IU | Vitamin C: 96mg | Calcium: 76mg | Iron: 2mg