SERVES (420 calories per serving)
1 T coconut aminos
1 T freshly squeezed orange juice
1 tsp rice vinegar
1 tsp fish sauce
½ tsp toasted sesame oil*
1 tsp minced ginger
4 fresh shiitake mushrooms, thinly sliced
8 ounce skinless white fish fillet (like cod)
Sea salt
freshly ground black pepper
1 T coconut oil, melted (can use microwave for 20 seconds)
3 thin orange or lime slices
1 green onion, trimmed and cut into 2 inch sections
Garnish: 2 T each chopped fresh cilantro and sliced green onion
INSTRUCTIONS
Preheat your oven (or toaster oven) to 450°F. In a small bowl, combine the coconut aminos, orange juice, rice vinegar, fish sauce, and sesame oil. Stir in the minced ginger and sliced mushrooms. Set aside. Season both sides of the fish fillet with salt and pepper and top with coconut oil.
Take a large sheet of parchment paper and fold it in half. Draw half a heart on the paper so that when you cut it out, you get a full heart. Open your heart and tile the three slices of orange on one side of the heart. Place the seasoned fish filet on top of the orange slices. Spoon the mushrooms and sauce on top of the fish and add the green onion stalks.
Fold the other half of the parchment heart on top of the fish and begin tightly crimping the edges together, starting at the top-center of the heart. Make sure the packet is tightly sealed by turning and crimping the edges. At the pointy bottom end of the heart, twist the paper tightly to seal well.
Place the packet on a rimmed baking sheet …and place it in the oven for 10-15 minutes or until the fish is cooked through. Use a pair of kitchen shears to cut open the packet (but be careful—it’s hot!). Remove the wilted scallions, and top with freshly minced cilantro and slivered green onions. Plate it up if you’re feeling fancy.
*Although sesame oil contributes flavor to this dish it is still rich in omega-6. Therefore, it should not be your “go to” oil.
Watch: How to Seal a Parchment Paper Packet: