Fish with Spinach En Papillote

Fish with Spinach En Papillote
Fish with Spinach En Papillote

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • MARINADE

  • 1

    cup low sodium soy sauce

  • 2

    tablespoons peeled, grated ginger

  • 1/4

    cup lime juice

  • 1

    bunch cilantro leaves only

  • six

    5 1/2 ounce fish fillets

  • FILLING

  • 6

    cups fresh, washed spinach leaves

  • 3

    tablespoons grated fresh ginger

  • 3/4

    cup thinly sliced red onion

  • 1/2

    cup red bell pepper strips

  • 1

    egg white slightly beaten

  • GARNISH

  • 1

    lemon

  • 6

    sprigs cilantro

Directions

Wisk all the ingredients for the marinade together. Coat the fish steaks with the marinade by turning them over in the juice a couple of times to completely wet both sides. Cover and refrigerate for 30 minutes or up to 1 day. Cut the parchment paper into 6 squares that measure approximately 13 X 18 inches. Fold each square in half and cut the shape of 1/2 a heart. When you open the parchment paper you will have 1 complete heart shapped piece. PREHEAT OVEN TO 350 DEGREES. Remove the fish from the refrigerator after 30 minutes, when the fish has soaked up the flavors of the marinade. Toss the spinach, peppers, ginger, and onions together in a bowl. Open up the heart shaped parchment and lay 1/6th of the spinach mixture a little off center on the heart. Arrange the fish on top of the spinach. Drizzle 1 tablespoon of the leftover marinade over the fish. Repeat for each heart shapped parchment paper. Brush the outer edges of each parchment paper with the egg white, using a pastry brush. Fold one edge of the parchment paper over to meet the other edge. Seal the contents inside by making small folds starting at the tip, all around the outer dege of the paper, twisting the paper at the end. Put the papillotes on a baking sheet and bake for 15 minutes. When completley cooked the parchment will puff up with steam. Before serving let the papillotes deflate a bit. If you try to open them immediately afteer cooking you will get burned by the steam that has accumulated inside.

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