Miso Black Cod en Papillote (Baked in Parchment)
Cooking en papillote seals fish in a parchment packet so it steams gently in its own moisture and aromatics — the most forgiving method there is for delicate filets. Here, black cod marinated in white miso, mirin, and sake bakes over a bed of quick-cooking vegetables in 12 minutes flat, emerging custardy and flaking into large, glossy petals. Halibut works beautifully with 2–3 extra minutes. Dairy-free.
Servings: 4 servings
Calories: 205kcal
Equipment
Paper towel
Shallow dish or ziplock bag
Paper clips, optional
Ingredients
For the Sauce
- 3 Tbsp (45g) white miso paste
- 2 Tbsp (30ml) mirin or rice wine vinegar
- 2 Tbsp (30ml) sake or dry white wine
- 1 Tbsp (15ml) low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp granulated sugar
For the Fish
- 4 (4-6oz) portions of black cod (sablefish) or halibut
- 1 cup snap peas. strings removed
- 2 baby bok choy, halved or thinly sliced
- 3 oz enoki mushrooms, roots trimmed and separated
- A 1-inch piece of fresh ginger, peeled and thinly sliced into coins
- 4 green onions, cut into 2-inch long pieces, ends discarded
- 4 tsp sake
For Serving
- Steamed white rice
- Chili oil
- Toasted sesame seeds
- Fresh cilantro, whole
- Lime wedges
- Flaky sea salt
Instructions
- Make the marinade. In a small bowl, whisk together 3 Tbsp (45g) miso paste, 2 Tbsp (30ml) mirin, 2 Tbsp (30g) sake, 1 (15ml) Tbsp soy sauce, 1 tsp sesame oil, and 1 tsp sugar.
- Marinate the fish. Pat fish filets dry with paper towels—this helps the marinade adhere. Place in a shallow dish or ziplock bag, coat with the miso marinade, then seal tightly. Refrigerate for at least 30 minutes.
- Preheat an oven to 400°F. Cut 4 pieces of parchment into approximately 15x12-inch rectangles. Fold each in half to create a crease, then open flat.
- Assemble. Just right of the fold on each parchment sheet, arrange a small pile of snap peas, bok choy (cut side up), and enoki mushrooms—this is the bed for your fish. Lay a marinated filet on top. Scatter the sliced ginger and scallions around each piece of fish. Add a tiny splash of sake to each (about 1 tsp).
- Seal the parchment. Fold the parchment over the fish. Starting from one corner, make small overlapping folds along the open edges to crimp and seal tightly. Secure with paperclips or twist the ends, if needed. Place all four packed on a rimmed baking sheet.
- Bake. Bake for 12-13 minutes. Black cod will be done closer to 12 minutes (it’s rich and silky and you don’t want to overdo it); halibut, being leaner, may need 2-3 minutes longer. The fish is done when it flakes easily and reaches an internal temperature of 130-135°F (54-57°C).
- Serve. Transfer packets to plates and cut open at the table for the full aroma reveal. Finish each with a drizzle of chili oil, a sprinkle of sesame seeds, and a handful of cilantro. I like to serve over steamed white rice with lime wedges on the side. Enjoy!
Tip: Yes, I’ve tested this without letting the fish marinate. It’s still delicious, but the flavor will be more pronounced if you have time to let it sit.
Tip: Be cautious when opening the packets as steam will release. To open, either unfold the edges or use scissors to cut open the center of each parcel.
Notes
- Marinating time: 30 minutes is genuinely enough for weeknights. If you have more time, 2 hours gives noticeably deeper, more complex results. I don’t recommend marinating overnight, as the miso’s salt will begin to cure and tighten the fish.
- Black cod vs halibut: Black cod (sablefish) is the luxe choice (buttery and silky!). Halibut is leaner, firmer, and more widely available (+2–3 minutes). Both work beautifully. Cod and sea bass will also work here.
- Storage: Refrigerate leftovers airtight for up to 2 days. Best fresh. I do not recommend freezing.
- Doneness: Insert an instant-read thermometer directly through the parchment. Pull at 130–135°F (54–57°C).
- Foil: Works in a pinch and seals more easily, but you lose the presentation.
Nutrition
Calories: 205kcal | Carbohydrates: 14g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 1155mg | Potassium: 536mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2920IU | Vitamin C: 42mg | Calcium: 102mg | Iron: 2mg
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