I know that everyone is in search of lighter recipes after the holidays. Well, I’ve got the perfect clean and light, yet flavorful and bright fish dish for you. It combines the savory umami flavors of soy and shitake mushrooms with bright fresh flavors like citrus and cilantro. And best of all, you cook it in parchment and it comes out pretty and perfectly cooked every single time.
1. Preheat oven to 400 degrees Fahrenheit.
2. Salt and pepper four 6-ounce pieces of white fish.
3. Rehydrate shitake mushrooms in warm water for half an hour. Cut mushroom in half. Save leftover liquid. Quarter the orange into segments and thoroughly wash sprigs of cilantro.
4. Mix soy sauce with 4 tablespoons of the leftover liquid from the shitake mushrooms.
5. Fold four 16-inch long pieces of parchment in half. Place fish on the top half of the paper and divide shitake mushrooms, citrus segments, cilantro springs, orange juice, and soy sauce mixture among the four filets.
6. Carefully seal the parchment into a half-moon shape.
7. Bake for 20 minutes.
8. Carefully open parchment to let out steam. Fish can be served as is or on top of a bed of salad or rice.
- 4 6-ounce haddock filets
- 1 tablespoon salt
- 1 teaspoon ground pepper
- 4 dried shitake mushrooms
- 1 cup water
- 1 orange
- 8 sprigs cilantro
- 1/2 cup orange juice
- 5 tablespoons soy sauce