Why more people don’t cook food in packets is one of the culinary world’s great mysteries. Not only is it one of the healthiest, easiest ways to cook fish, chicken, and vegetables, but the abundance of flavorful steam trapped inside the packet means your food will still be delicious, even if you overcook it. Plus, there are no pots or pans to clean—just toss the foil in the trash and move on. This sea bass packet recipe sure beats driving to a restaurant, waiting for a table, shelling out $22 for a 600-calorie piece of fish with more than a day’s worth of sodium, and then driving home disappointed.
250 calories, 4.5 g fat (1 g saturated), 540 mg sodium
4 sea bass, halibut, or other white fish fillets (6 oz each)
8 spears asparagus, ends removed, chopped
4 oz shitake mushrooms, stems removed
1 Tbsp grated fresh ginger
2 Tbsp low-sodium soy sauce
2 Tbsp mirin (sweetened sake), sake, or sweet white wine
Salt and black pepper to taste
How to Make It
- Preheat the oven to 400°F.
- Lay 4 large (18″ x 12″) pieces of aluminum foil on the kitchen counter and fold each into thirds.
- Place a fish fillet in the center third of each piece, then scatter the asparagus, mushrooms, and ginger over each.
- Drizzle with the soy sauce and mirin and season with a small pinch of salt (remember, soy sauce already packs plenty of sodium) and black pepper.
- Fold the outer two sections of the foil over the fish, then roll up the ends toward the center to create fully sealed packets.
- Arrange the packets on a large baking sheet and bake for 15 for 20 minutes, depending on the thickness of the fish fillet. (If the fillets are 1⁄2 inch thick or less, it will take closer to 15 minutes; if they are almost a full inch, it will need 20 minutes.)
- Place each packet directly on a plate and serve.
Eat This Tip
This is one of the more expensive recipes in our collection because sea bass and halibut are pricey fish. To cut cost, use any affordable white fish, as long as it’s super fresh. Even tilapia or catfish will work great here.
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