Sablefish en Papillote with Shiitake Mushrooms and Orange

Preparation

1. Step 1

   Preheat oven to 425°F. Use a vegetable peeler to remove 8 strips of orange zest, leaving bitter white pith behind. Halve the orange and extract the juice. Cut out four 15-inch squares of parchment paper; fold each in half to make a crease, then open again. Place a fillet on one half of each parchment. Season all fish on both sides with 1 teaspoon salt, dividing evenly, and pepper; sprinkle with ginger, and drizzle with oil and juice. Arrange 2 zest strips, 6 shiitake pieces, and 6 cilantro sprigs on top of each fillet.

   Step 2

   Fold parchment over fish, and crimp the edges to form a half-moon shape, pleating repeatedly all the way around to seal. Place packets on a baking sheet and cook until paper puffs up, about 10 minutes. Remove from oven; place packets on plates, and serve immediately, cutting them open at the table.

2. Nutrition Information

   Step 3

   (Per Serving)

   Step 4

   Calories: 352

   Step 5

   Saturated Fat: 5.2g

   Step 6

   Unsaturated Fat: 18.4g

   Step 7

   Cholesterol: 69.5mg

   Step 8

   Carbohydrates: 6.9g

   Step 9

   Protein: 20.9g

   Step 10

   Sodium: 564mg

   Step 11

   Fiber: 1.2g