Description
A delicate and flavorful recipe featuring black cod marinated in a savory miso mixture, baked en papillote with fresh vegetables. This method steams the fish inside parchment paper, resulting in tender, moist fillets infused with aromatic ginger, scallions, and a touch of sake. Perfectly paired with steamed white rice, chili oil, toasted sesame seeds, fresh cilantro, and a squeeze of lime for a well-balanced Japanese-inspired dish.
Ingredients
Marinade
- 3 Tbsp (45g) white miso paste
- 2 Tbsp (30ml) mirin (or rice wine vinegar)
- 2 Tbsp (30ml) sake (or dry white wine)
- 1 Tbsp (15ml) low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp granulated sugar
Fish and Vegetables
- 4 (4-6oz) portions black cod (sablefish) or halibut
- 1 cup snap peas, strings removed
- 2 baby bok choy, halved or thinly sliced
- 3 oz enoki mushrooms, roots trimmed and separated
- 1-inch piece fresh ginger, peeled and thinly sliced into coins
- 4 green onions, cut into 2-inch pieces, ends discarded
- 4 tsp sake (for adding to packets)
To Serve
- Steamed white rice
- Chili oil
- Toasted sesame seeds
- Fresh cilantro, whole leaves
- Lime wedges
- Flaky sea salt
Instructions
- Make the marinade: In a small bowl, whisk together the white miso paste, mirin, sake, soy sauce, toasted sesame oil, and granulated sugar until smooth and well combined, creating a flavorful marinade.
- Marinate the fish: Pat the black cod fillets dry with paper towels to ensure the marinade adheres well. Place the fillets in a shallow dish or ziplock bag, coat them thoroughly with the miso marinade, seal tightly, and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat oven and prepare parchment: Preheat your oven to 400°F (205°C). Cut four pieces of parchment paper approximately 15×12 inches each. Fold each piece in half to create a crease, then open them flat for easy assembly.
- Assemble en papillote packets: On the right side of each parchment sheet (just right of the fold), arrange a small pile of snap peas, bok choy cut sides up, and enoki mushrooms to form a vegetable bed. Lay a marinated fish fillet on top, then scatter sliced ginger coins and green onion pieces around the fish. Add about 1 tsp of sake to each packet for extra aroma and moisture.
- Seal the packets: Fold the parchment over the fish and vegetables. Starting from one corner, make small overlapping folds along the open edges to crimp and seal the packets tightly, ensuring steam will be trapped inside. Secure edges with paperclips or twist ends if needed. Place all four packets on a rimmed baking sheet.
- Bake the fish: Bake the packets for 12-13 minutes. Black cod, being rich and silky, will be done closer to 12 minutes; halibut may require 2-3 minutes longer. The fish is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 130-135°F (54-57°C).
- Serve: Transfer the parchment packets to individual plates and cut them open at the table to release the aromatic steam. Drizzle each serving with chili oil, sprinkle with toasted sesame seeds and fresh cilantro. Serve over steamed white rice with lime wedges on the side, and season with flaky sea salt to taste. Enjoy the delicate, fragrant flavors!
Notes
- Marinate fish for a minimum of 30 minutes, but up to 2 hours for deeper flavor. Do not exceed too long as the miso can overpower the delicate fish.
- Use low-sodium soy sauce to control saltiness when combined with miso paste.
- Ensure parchment packets are tightly sealed to trap steam and cook fish evenly.
- If using halibut instead of black cod, increase baking time slightly due to leaner texture.
- Adjust chili oil quantity to taste or omit for a milder flavor.
- To make this dish gluten-free, ensure the soy sauce and mirin are certified gluten-free versions.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
