Carolyn's Dish / Fish / Mains
Parchment Steamed Fish with Ginger, Scallions and Greens Recipe
Servings
2
Ingredients
- 1-2 fish fillets fillets (between 8-12 ounces total) — such as Arctic Char Mediterranean sea bass (orrata/spigola/branzino), halibut
- A few big handfuls of spinach or another quick cooking greens
- ½ tsp. fine grain sea salt and freshly ground pepper
- 1 Tbs. of sesame oil, avocado oil or olive oil, separated
- 2 Tbs. low sodium soy sauce, tamari or coconut aminos
- 1-2 bok choy, sliced lengthwise in a few pieces 4 shitake mushrooms, caps only, sliced thinly
- 1 long red chili, top and seeds removed, sliced thinly or use a pinch of dried chili flakes
- 2 green onion, sliced into 2-3 segments and then sliced lengthwise thinly
- 1-inch piece of fresh ginger, peeled and sliced into thin matchsticks
Instructions
- 1
Preheat oven to 400˚F.
- 2
On the work surface, both sheets of parchment paper lengthwise. You will make 2 packages with 1 fish fillets in each and half the veggies in each.
- 3
Using the lower half of the parchment paper, lay down the spinach (this will be the “bed” for the fish). Drizzle the greens with a little oil and soy sauce, tamari or coconut aminos.
- 4
Lay the fish fillets on top of the spinach.
- 5
Drizzle a small amount of the oil on the fish and season with salt and pepper.
- 6
Distribute the sliced bok choy, sliced mushrooms, red chili , green onion and ginger slices evenly on top of the fish. Drizzle the contents of the package with the oil and coconut aminos, sprinkle with a little more salt and pepper.
- 7
Fold the upper half of the parchment paper over the vegetable/fish mound (you should leave enough space around the food to allow the air to expand and circulate). Starting from one corner, make a fold in the parchment, continuing along the half moon with overlapping folds. Make very tight, closely overlapping little folds starting from one corner and work your way around, towards the opposite corner. Fold the last fold over it self and staple the last fold to itself and then staple a few of the folds along the parchment paper.
- 8
Place the packages on a cookie sheet and bake for 20-30 minutes.
- 9
Cut the packages open and either slide the contents onto a plate or serve directly from the open parchment (you can cut away the top flap and staples).
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
Frequently Asked Questions
How do I make Parchment Steamed Fish with Ginger, Scallions and Greens?
This Parchment Steamed Fish with Ginger, Scallions and Greens recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 9 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this parchment steamed fish with ginger, scallions and greens recipe make?
This recipe makes 2 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this parchment steamed fish with ginger, scallions and greens?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.