In French, cooking in a parcel or pouch is called en papillote. In Italian, it’s al cartoccio. And in Japanese, it’s foil yaki. No matter the name, it’s an easy way to cook fish and vegetables without a big mess. Here, a fillet of halibut steams in a foil packet with baby bok choy and enoki mushrooms in flavorful ginger butter and a miso soy sauce. Don’t forget to dip everything in the pools of sauce at the bottom!
- 1 portion (8 to 12 ounces) halibut
- 2 tablespoons butter
- 2-inch piece ginger, peeled and grated
- 8 ounces baby bok choy, bottoms trimmed, cut in half lengthwise
- 1 tablespoon shiro (white) miso
- 1 tablespoon soy sauce
- 2 (12-inch) squares aluminium foil
- 5 ounces enoki mushrooms, bottoms trimmed, divided into two bunches
Prep the fish and vegetables
Preheat the oven to 425°F. Pat fish dry and cut into 2 equal pieces.
In a small pot, combine the butter and ginger and cook over medium heat just until melted. Transfer to a medium bowl and let cool slightly. Add the bok choy and toss to combine. In a small bowl, whisk together the miso and soy sauce. Add the mushrooms, and toss to coat.
Build the packets
Arrange the foil sheets on a work surface. Place the bok choy in the center of each sheet, top with the halibut and mushrooms. Bring the short sides of the foil up to meet and fold to form a seam. Fold the opposite sides to create a tight seal.
Bake and serve
Put the packets on a baking sheet, and cook on the middle rack of the oven for 15 minutes. Let sit for 1 to 2 minutes before opening.
Place each packet on a plate, and open at the table, allowing the fragrant steam to permeate the room.
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Michael Harlan Turkell
Michael Harlan Turkell, a once aspiring chef, is now an award-winning food photographer and writer. He has photographed many prominent chefs’ cookbooks, co-authored a few, and even wrote one of his own, ACID TRIP: Travels in the Word of Vinegar. Turkell also hosted The Food Seen podcast on Heritage Radio Network for nearly a decade. He lives in Brooklyn, New York.