This vibrant fish en papillote with bok choy draws inspiration from Asian flavors like ginger, miso, turmeric, and lime. It’s ready in 30 minutes with minimal cleanup, making it a perfect weeknight dinner.
A Closer Look at the Ingredients
- White fish: I use haddock for this recipe, but cod or pollock make excellent substitutes. Choose the loin if possible — they’re center-cut, thick, boneless, and cook evenly.
- Bok choy (pak choi): A member of the cabbage family, bok choy has a delicate, fresh flavor. I use Shanghai bok choy, as it’s what’s locally available here in France. This vegetable is at its best during the cooler months.
- Ground turmeric: Adds a beautiful golden color and subtle warm, earthy notes.
- White miso paste (shiro miso): This golden miso is made from fermented soybeans and rice. It’s the mildest and sweetest type of miso, with significantly less salt than darker varieties. Red miso isn’t a good substitute here — it would dominate the delicate flavors. White miso adds umami (savory depth) and replaces the need for added salt in this recipe. In case you don’t have miso: I have made this recipe without it, and it was still delicious.
- Fresh ginger and garlic: Grated ginger and garlic bring heat, fragrance, and brightness. I like to use a microplane for grating. Pre-made pastes work in a pinch, but check the ingredients for unnecessary additives.
- Coconut milk and olive oil: These form the liquid base of the sauce. The coconut milk adds richness and softens the sharpness of the spices and aromatics. Olive oil helps the sauce stay smooth and cohesive.
- White pepper: Earthy and gently spicy. Black pepper works well as a substitute, or you can use a pinch of cayenne if you want more heat.
- Lime: Fresh lime juice added after cooking brightens the dish and ties all the flavors together.
- Fresh cilantro and scallions: These toppings add color, texture, and extra flavor.
How to Construct a Parchment Paper Boat (Papillote-Style)
This fish is cooked papillote-style in an open parchment boat, a modern interpretation of the classic French en papillote method. Instead of sealing the parchment into a closed envelope, the paper is folded into an open boat shape, allowing the fish to remain in a moist environment while also being directly exposed to the oven’s heat. This direct heat helps excess liquid evaporate (no soggy mess) and naturally concentrates the flavors of the marinade, deepening the overall taste of the dish. The folded sides contain the sauce and juices, in which the bok choy gently cooks. Plus, the parchment paper boat makes for a beautiful presentation.
What you’ll need (per fillet)
-1 sheet of parchment paper (about 12 × 16 inches | 30 × 40 cm)
-2 pieces of kitchen twine (unflavored, unwaxed dental floss also works well)
Step-by-step instructions:
(1) Lightly crumple the parchment paper, then flatten it. This makes it easier to shape.
(2) Fold the parchment accordion-style by making alternating folds, flipping the paper over between each fold. You’ll end up with a series of parallel pleats running across the sheet.
(3) Tie each end of the folded parchment with kitchen twine to hold the structure in place.
(4) Gently open the center folds to create a flat base, shaping the side folds upward to form a shallow “boat” for the fish and bok choy.
(5) Cut the bok choy into pieces for easier eating. Arrange on the bottom of the “boat”.
(6) Add the fish on top. Prop up the sides of the “boat” around the fish to ensure the structure.
Asian-Inspired Fish en Papillote with Bok Choy
Equipment
- microplane
- parchment paper
- kitchen twine
- large baking dish or sheet
Ingredients
- 2 haddock loins (1–1¼ lbs (450-550g) total)
- 4 stalks bok choy (cut into a few smaller pieces)
For the sauce
- ½ tsp grated ginger
- 2 garlic cloves (grated)
- 1 tsp ground turmeric
- 1 tsp white shiro miso paste
- ¼ tsp ground white pepper
- 2 Tbl full-fat coconut milk
- 1 Tbl olive oil
For serving
- 1 scallion (thinly sliced)
- handful of cilantro (roughly chopped)
- juice of 1 lime
Instructions
- Preheat the oven to 350°F (180°C) conventional or 325°F (160°C) fan-forced/convection.
- In a small bowl, combine all the sauce ingredients. Rub the mixture evenly over all sides of the fish.
- Make the parchment paper boats (see detailed instructions above) and place them in a large baking dish or on a baking sheet.
- Divide the bok choy evenly and add it to the bottom of each parchment boat.Place the fish on top of the bok choy.
- Bake in the middle of the oven for about 20 minutes, or until the fish is opaque and flakes easily with a fork. Keep in mind it will continue cooking slightly after being removed from the oven.
- Top with scallions, cilantro, and a generous squeeze of fresh lime juice before serving.
Notes
Did you make this Asian-Inspired Fish en Papillote with Bok Choy?
Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for more fish recipes? Try my Traditional Fish Stew from Flanders (Waterzooi).
Yum!!