Fish Steamed in Packets

Steaming fish in individual packets is not only healthy, it makes cleanup a breeze. The presentation in parchment paper is elegant, but foil works too. The fish cooks perfectly and the result is moist and flavorful!

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  flounder, sole or 1 1⁄2 lbs  other flaky white  fish
• 1⁄3 cup scallion, cut into 1-inch lengths
• 2  teaspoons  sesame oil
• 1  teaspoon rice vinegar
• 2  teaspoons low sodium soy sauce
• 1  teaspoon honey
• 1  teaspoon sesame seeds, toasted

Directions

1. Preheat oven to 425 degrees.
2. Tear 4 lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half and unfold. On 1/2 of each piece of paper place 1/4 of the fish. Top each piece of fish with 1/4 of the scallions.
3. Whisk together the sesame oil, rice vinegar, soy sauce and honey until the honey is dissolved. Drizzle over the fish; sprinkle with sesame seeds. Crimp or fold over the edges to form a sealed packet. Repeat forming 4 packets. Place them on 2 baking sheets.
4. Bake in the center of the oven for about 13 minutes, depending on the thickness of the fish, until the packets are puffed. Remove from the oven and transfer a packet to each plate. Cut the top of the packets and open carefully to avoid the escaping steam and serve the fish in the open packets.
5. Or, if you serve the fish with a side dish that will benefit from the addition of the tasty fish juice, empty the fish and sauce onto your plate!