Chilean sea bass en papillote is like the best thing ever!! How can you beat delicious, perfectly delicate sea bass and fresh crisp veggies all cooked together in a cute little parchment pocket? Well, you just can’t. It’s one of the easiest dishes to make and is perfect for entertaining. It’s so fun to allow each guest to have their own meal that’s all wrapped up in a perfect little packet. For this recipe, we used some of our favorite veggies, one’s that pair beautifully with the marinade that we created. We chose the veggies with both flavor and color in mind. You simply cannot go wrong with red bell pepper, boy choy and shiitake mushrooms.
For the marinade, we just combined coconut aminos (a perfect healthy, gluten free substitute for soy sauce), sesame oil, hoisin, fresh ginger and honey in a small bowl and whisked them together.
To assemble the packets, start by placing the bok choy down first, then top with the sea bass, then the peppers and mushrooms. Drizzle with the marinade and fold it up. Pop it into the oven to bake for about 15-18 minutes, depending on the thickness of the fish. Go ahead, pour yourself a nice glass of wine because you just earned it! Dinner is easy peasy tonight. It’s like one pot cooking!! We are sure you are going to love this recipe.
- 2 pieces chilean sea bass (approx 1 lb total weight)
- 1 red bell pepper julienne-cut
- 6 shitake mushrooms, sliced
- 2 small head bok choy, sliced
- ½ C coconut aminos
- 2 tsp sesame oil
- 2 tsp hoisin sauce
- 2 tsp honey
- 1 tsp fresh ginger, grated
- 2 parchment bags (can purchase at specialty grocery stores or on Amazon - can also wrap in parchment paper instead)
- Preheat oven to 375 degrees.
- In a small bowl whisk together coconut aminos, sesame oil, hoisin, honey and ginger.
- Place 2 parchment bags on a large rimmed sheet pan. Divide the vegetables evenly. Place bok choy in the bags, place the sea bass filets on top of bok choy, top with peppers and mushrooms. Pour half of sauce into each bag. Fold bags over pushing out any air and leave the folded side down to secure the bag.
- Bake for 15 minutes, if filets are really thick bake for 18 minutes.
- Remove from oven, cut open parchment bags. Transfer fish and veggies to a plate and spoon sauce from the parchmebt bag over the top to serve.