En Papillote

Dinner parties are always fun, yet there is always a pressure to make something beautiful and delicious. The other aspect is that you don’t want to be cooking the whole time your guests are over at the house. So tricky to balance all of these details.

We had planned this dinner party about 2 months ago, and since then my mind had been working to figure out the best dish to serve everyone. Are there allergies? Do people not like seafood? Are they vegetarian? What do I make that doesn’t require me standing over my stove?

Into my mind comes this cod en papillote recipe from Love and Lemons. I have been making this dish for several years, and it is always a hit. It’s like a one pot meal, but in a parchment bag. There are the veggies, the protein, and a delicious miso sauce that really is my favorite part. I was able to put these all together in the morning, and once my dinner party started, I turned on the oven and baked for 18 minutes. Done and done.

Instead of using cod, the store had some beautiful fresh halibut that were the perfect substitution (and I like halibut more anyways). You could always do this recipe with any fish that is in season or that you enjoy eating. Personally, a flaky white fish really helps make the miso sauce stand out, and again, it is my favorite part.

The next time you host a dinner party, or even just want a nice dinner for 2, try this recipe out. It’s a crowd pleaser and leaves very few dishes at the end of your night.

Miso Sauce

4 garlic cloves

2 tablespoons white miso

2 tablespoon soy sauce

4 tablespoons rice vinegar

Juice from one orange

2 tablespoons sesame oil

chile-garlic sauce

In a bowl, whisk all ingredients together to form a sauce. (I will usually double this because I like to serve a little extra once the fish comes out.

Fish en papillote

6 oz piece of fish (de-boned and skin off)

baby bok choy

shiitake mushrooms

little tomatoes

scallions

oranges

miso sauce

directions:

get a square of parchment paper. layer with a few pieces of bok choy as a base. Place your mushrooms, tomatoes and scallions over the top of the bok choy. Then you will place your piece of fish on top of this veggie bed. Pour your miso sauce over your fish and layer with a few thin slices of oranges. You will then fold up your parchment paper and seal your fish. Bake for 15-18 minutes on 350.