En papillote is French for “in parchment” – a classic technique that holds in moisture and cooks food by the steam created inside the packet.
1 cup long-grain brown rice
1 1/2 tbsp reduced-sodium soy sauce
2 tsp mirin
1 tbsp peeled and minced fresh ginger
2 tsp chopped garlic
1 tsp raw honey
1 tsp toasted sesame oil
3 oz shiitake mushrooms, stemmed and sliced (1 1/4 cups)
1 cup chopped bok choy
4 6-oz skinless cod fillets
Ground black pepper
2 green onions, thinly sliced
Preheat oven to 400°F. Cook rice according to package directions.
In a medium bowl, combine soy sauce, mirin, ginger, garlic, honey and oil; set aside.
Cut 4 14-inch squares of parchment paper. Divide mushrooms and bok choy in the center of parchment sheets. Place 1 cod fillet over each set of vegetables. Season cod with pepper and spoon soy sauce mixture over each fillet. To seal packets, working one at a time, bring opposite edges of parchment together and fold down towards fillet in 1/2-inch sections. Next, fold each side of parchment in towards fillings in 1/2-inch sections. (NOTE: Packets should be securely closed but not too tight.)
Carefully place packets on a rimmed baking sheet and bake for 12 to 14 minutes, until fish is opaque throughout and flakes easily with a fork.
Transfer packets to plates and tear paper open, being careful to avoid escaping steam. Serve with rice and garnish cod with green onions.
Serving Size: 1 fillet, 1/2 c vegetables, 3/4 c rice
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