Green Onion and Sesame Parchment-baked Fish

Add steamed brown rice and simply cooked greens for
a healthy supper.

Prep and Cook Time: 25 minutes.

Notes: Aluminum foil may be used in place of parchment,
but parchment creates an elegant presentation and can
even puff up while cooking. Thin fillets like sole cook
in 15 minutes.

For thicker cuts, add 5 minutes for every 1/2 in. of
thickness over 3/4 in.

4 fillets petrale sole
1/4 teaspoon salt
1/2 teaspoon freshly grated ginger
2 teaspoons toasted sesame oil
3 green onions, cut into 3-in. lengths and sliced thinly
lengthwise

1. Preheat oven to 350°. Fold 4 pieces of parchment paper
(12 by 14 in. each) in half to form 7- by 12-in. rectangles
and cut them into half-heart shapes as large as the paper
allows. Unfold into hearts. Place a fish fillet to one side
of center of each heart and sprinkle with 1/4 of the salt.
Spread each fillet with 1/4 of the ginger. Drizzle with 1/4
of the sesame oil and top with 1/4 of the green onions. Fold
papers over fillets and crimp edges to close (see "How to Make
a Parchment Packet," below).

2. Put packets on a baking sheet and bake 15 minutes, or until
the fish is opaque and flakes easily in the center; if necessary,
cook 5 minutes more. Serve hot.

How to Make a Parchment Packet: The key to cooking en papillote
starts with the shape of the paper. Fold a piece of parchment paper,
about 2 1/2 times the size of what you'll be cooking, in half and cut
it into a half-heart shape. Unfold, fill one half with the ingredients,
and fold the other half over to enclose. Starting at the top of the
heart in the center of the dip, fold about 1/4 in. of the edge toward
the center and start rolling this "hem" around the edge, crimping the
roll as you seal it. When the roll reaches the bottom tip of the heart,
twist to seal. When using aluminum foil, simply fold foil over contents
and crimp edges to seal.

Yield: Makes 4 servings

Note: I added a couple basil leaves and lemon slices tothe top.