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En Papillote of Citrus Sesame Orange Roughy

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Submitted by: wlaii

 

Orange roughy fillets, seasoned with citrus peel and toasted sesame oil, are placed on vegetables--sweet pepper, bok choy, and baby corn--and wrapped in parchment paper, then baked.
 

Ingredients

  • 4, four ounce orange roughy fillets
  • 1 tablespoon of orange zest
  • 1 tablespoon of grapefruit zest
  • 1 tablespoon of lemon zest
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground white pepper
  • 2 teaspoon of toasted sesame oil
  • 1 tablespoon of lemon juice
  • 1 small red bell pepper
  • 4 heads of baby bok choy
  • 12 whole baby corns
  • 4 sheet of parchment paper*, 12x12"
  • 4 piece of 10" kitchen twine

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Method

Preheat oven to 400 degrees. Prepare the vegetables by thinly julienne the red bell pepper. Cut baby corn in half, lengthwise, and cut the baby bok choy in quarters, lengthwise. Combine all of the citrus zests with the salt and white pepper. Rub this mixture evenly over the orange roughy fillets and set aside. Combine sesame oil and lemon juice and set aside. Lay out the four pieces of parchment paper on a large counter top. In the center of each, place a bed of vegetables, starting with the baby bok choy, then bell pepper and finish with baby corn. On top of the vegetable place the seasoned orange roughy and drizzle each fish with a fourth of the sesame and lemon juice dressing. Gather up the corners of each parchment into the center to make a bundle. Use the kitchen twine to tie them shut. Place all four packets on a cooking sheet and bake for 12 minutes. The paper will not burn but will turn brown because of the high temperature. **Let each diner open his own packet to savor the fragrance.

 

Notes: *Foil can be substituted for parchment paper. **To avoid the browned paper, reduce the oven temp to 350 and bake longer, until fish is done.

 

Number of Servings: 4

 

Submitted by: wlaii ()

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