Asian Fish in Parchment with Mushrooms and Broccoli

Categories: Fish- Seafood

Ingredients

• 1 cup long-grain white rice
• 3 limes
• 1/3 cup low-sodium soy sauce
• 2 scallions, thinly sliced
• 1 bunch broccoli (about 1 1/4 lb.), cut into florets
• 8 oz. shiitake mushrooms, stems discarded and caps sliced
• 2 cloves garlic, thinly sliced
• 1 1-inch piece ginger, peeled and thinly sliced
• 4 6oz. skinless white fish fillets, such as cod or hake

Directions

1. Heat oven to 425 degrees, Cook the rice according to package directions. Grate 1 Tbsp. lime zest into a small bowl, then squeeze in 6 Tbsp. juice (about 2 limes). Stir in the soy sauce and half the scallions.

2. Tear off four 12-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets. Divide the broccoli, mushrooms, garlic and ginger among the squares. Place the fish on top and drizzle with the lime juice mixture. Top each fillet with another square of parchment or foil.

3. Fold each edge up and over 3 times, then fold each corner under itself to create a seal that will remain intact while packet is in the oven. Bake for 15 minutes.

4. Transfer the packets to plates. Gently lift the top piece of parchment. Using a paring knife or scissors, cut an X in the center. Fold back the triangles, gently tearing open the paper (be careful of the steam). Top with the remaining scallions and serve with the rice.

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