Steaming is healthy, everyone knows that, but it can be kind of boring. Cooking in parchment (or en papillote) is steaming too, but with an elegant name and, a lot more flavor. I'm combining flaky halibut, fragrant ginger and delicate napa cabbage in a waftable package of joy. Open packets at the table to make the most of the waft.
Halibut in Parchment
1/2 small head napa cabbage, cored and thinly sliced
1 medium carrot, shaved with a vegetable peeler
4 skinless firm white fish fillets, such as halibut or bass (1 1/2 pounds total)
1/2 cup packed fresh cilantro leaves
4 teaspoons finely grated peeled fresh ginger
8 teaspoons toasted sesame oil
4 teaspoons seasoned rice vinegar
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1. Preheat oven to 400 degrees. Divide cabbage and carrot among four 16-inch-long pieces of parchment. Top with fish, cilantro, and ginger and season with salt. Drizzle with oil and vinegar.
2. Bring long ends of paper together and fold 3 times to make a seam. Tuck short ends under to secure.
3. Place packets on a rimmed baking sheet and bake until puffed and fish is opaque, 13 to 15 minutes. Transfer packets to plates, gently pull open, and serve immediately.
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