Miso Sea Bass In Parchment Paper
Miso Sea Bass In Parchment Paper, a Japanese style fish dish, captures the umami flavors of shiitake and miso in a delicious flavor-packed sauce of saké, mushroom broth, ginger, sesame, and miso. Cooking the fish and vegetables in parchment means clean up is a snap... This beautiful dish can be on your table in 30 minutes, and is elegant enough for a romantic dinner for two!
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Ingredients
- 2 tablespoons butter
- 1 teaspoon sesame oil
- 1 tablespoon ginger
- 1 teaspoon garlic - minced
- 1 cup fresh shiitake - sliced see notes
- ½ cup mushroom - fish, or chicken broth/stock
- 1 cup sake
- 1 teaspoon miso
- 2 fish portions - rinsed and patted dry see notes
- 2 cups sugar snap peas
- 1 small red - yellow, or orange bell pepper, julienned
Instructions
- Preheat oven to 400 degrees. See notes.
- To a medium saute pan over medium high heat, add butter, sesame oil, garlic, ginger, and sliced shiitake.
- Stir-fry until mushrooms are soft. Add the broth/stock, sake and miso. Reduce heat to low, and simmer while you prep your fish packets.
- If using parchment sheets, place a fish portion in the center. If using parchment bags, this is even easier. Simply add the fish to a bag. Arrange half of the sugar snap peas, and half of the bell pepper strips.
- The shiitake-ginger mixture should be reduced to about 1/2 to 3/4 cup. Spoon half over the fish.
- Repeat with the other fish portion.
- If using parchment sheets rather than bags, fold in half diagonally (see video for help).
- Place the prepared packets in a casserole that barely accommodates them. Place in the hot oven. Cook 10-15 minutes. See notes.
To Serve
- Either serve in the parchment wrapper by carefully cutting an opening in the top, or carefully remove the fish and veggies from their wrappers, and plate them. Serve with your favorite side and enjoy!
Notes
If fresh shiitake are not available, you can substitute dried shiitake, but you'll need to rehydrate them first.
Sea bass is so perfect for this dish. Substitute your favorite firm, mild fish. Keep in mind fish takes about 10 minutes per inch to cook. This method is pretty forgiving though, so a few minutes longer won't hurt.
I love this dish with the Smashed Potatoes Asian Style, so I put my potatoes on first, prepare the sauce, fish, and veggies, pop it in the oven, and then smash the potatoes. Everything is ready in 30 to 40 minutes!
If you're using convection and it doesn't have an auto-adjust feature, decrease temperature to 375 degrees.
Nutrition
Calories: 485kcal | Carbohydrates: 22g | Protein: 35g | Fat: 18g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com