Sablefish en Papillote

Sablefish (black cod) is the most luxurious fish in the Pacific — velvety, buttery, and loaded with more omega-3s than any salmon. This Asian-inspired parchment preparation is the perfect way to showcase its richness. The ginger, scallion, and sesame oil create aromatic steam that infuses every bite of the silky fish. When you cut open the packet, the fragrance alone is worth the price of admission.

Ingredients

• 4 wild Alaskan sablefish portions (5-6 oz each)
• 2 tbsp toasted sesame oil
• 1 tbsp tamari or coconut aminos
• 1 tbsp fresh ginger, cut into thin matchsticks
• 4 scallions, cut into 2-inch pieces and halved lengthwise
• 1 lime, thinly sliced
• 1/4 tsp white pepper
• Sea salt
• Fresh cilantro for garnish
• Toasted sesame seeds for garnish

Instructions

1. Preheat oven: Set oven to 400°F. Cut four large squares of parchment paper, about 15 x 15 inches each.
2. Build the packets: Place a bed of scallion pieces in the center of each parchment sheet. Set a sablefish portion on top, skin-side down. Season lightly with salt and white pepper.
3. Add aromatics: Distribute ginger matchsticks evenly over each portion. Drizzle each with sesame oil and tamari. Top with 2-3 lime slices.
4. Seal packets: Fold parchment over the fish and crimp edges tightly to create sealed half-moon packets. Make sure the seal is airtight — the steam is what cooks the fish.
5. Bake: Place packets on a baking sheet. Bake for 13-15 minutes until packets are puffed and lightly browned. The sablefish should be opaque and silky (145°F internal).
6. Serve: Transfer packets to plates. Cut open at the table to release the fragrant steam. Garnish with fresh cilantro and toasted sesame seeds.