En papillote refers to the method of baking food in parchment paper. Steam is trapped inside, and this keeps the food moist and flavorful. The impressive presentation belies this dish's simple preparation.
1 tablespoon dark sesame oil, divided
2 garlic cloves, minced
4 cups shredded bok choy
1/2 teaspoon salt, divided
1/2 teaspoon chile paste with garlic
4 (6-ounce) halibut or flounder fillets (about 1 inch thick)
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame seeds, toasted
How to Make It
Preheat oven to 400°.
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add bok choy and 1/4 teaspoon of salt; sauté 5 minutes or until crisp-tender. Remove from heat; stir in chile paste. Sprinkle fish evenly with 1/4 teaspoon salt and pepper.
Cut 4 (15-inch) squares of parchment paper. Fold each square in half, and open each. Place 1/2 cup bok choy near fold; top with 1 fillet. Drizzle each serving with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon sesame seeds. Fold papers; seal edges with narrow folds. Place the packets on a baking sheet. Bake at 400° for 18 minutes or until paper is puffy and lightly browned. Place 1 packet on each of 4 plates, and cut open. Serve immediately.
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