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Asian Fish en Papillote
with ginger scallion rice

Active: 35 min Total: 45 min
This is the second time this year that we've featured a fish "en papillote" (which is just a French way of saying that it's wrapped tightly in parchment paper before roasting). This version has Asian flavors, including a miso butter mixture that infuses the entire packet with warm, rich flavor.
Smarts: If creating the parchment packets seems intimidating, just cook the entire thing in foil. You can even make one large foil packet instead of individual ones.


Asian Fish en Papillote:
  • Baby bok choy - 12 oz , halved (sub regular bok choy, sliced)
  • Mushrooms, shiitakes - 8 oz , sliced (look for pre-sliced)
  • Limes - 1 , thinly sliced
  • White fish - 4 filets (like cod, grouper, tilapia, or halibut)
  • Parchment paper or foil - for cooking
  • Snow peas - 8 oz
Miso Topping:
  • Garlic - 2 cloves , chopped
  • Butter - 3 Tbsp
  • Miso - 2 Tbsp
  • Soy sauce, low-sodium - 1 tsp
Ginger Scallion Rice:
  • Ginger, fresh - 1/2 tsp , grated
  • Jasmine rice, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Green onions - 2 stalks , chopped, white and green parts combined
  • Oil, toasted sesame - 1 tsp


  1. Ginger / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done 5 days ahead)
  2. Make ginger rice - (Double if making Thursday’s meal.) Rinse rice until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, ginger, stock, and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check rice after ~20 minutes. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  3. Make miso topping - Soften butter in the microwave. Combine butter, miso, soy sauce, and garlic. (Can be done up 5 days ahead)
  4. Bok choy / Mushrooms / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  5. Fish - Rinse and pat fish dry. Season with some salt and pepper.
  6. Prepare fish en papillote - Tear out 1 sheet of parchment paper or foil per serving (so for 4 servings, use 4 sheets; make these fairly large so they can hold all of the vegetables and fish), about 18" (45 cm) wide. For parchment paper, stack, fold in half, and then cut into angular heart shapes (diagram below or see video). If you’re using foil, there’s no need to do this. Fill each piece of parchment / foil with bok choy, mushrooms, and snow peas. Season with some salt. Top with fish. Spread each piece of fish with miso topping and a slice of lime. Fold parchment or foil over to enclose fish. Crimp the edge of the foil or fold edges of parchment to seal.
  7. Place fish en papillote in a single layer on a sheet pan.
  8. Green onions - Chop green onions.

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  1. Heat oven to 425F / 218C.
  2. When oven is heated, transfer sheet pan with the fish to the oven and cook until fish is cooked through / flakes easily with a fork, 10 to 14 minutes (depending on thickness).
  3. If rice was made ahead, reheat in the microwave. (Reserve half if doubled.) Stir green onions and toasted sesame oil into portion of rice for tonight.
  4. Serve fish and vegetables over rice. (Open the fish en papillote on your serving plates so the rice will soak up the flavorful cooking liquid from inside the packets.) Enjoy!



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