Fish in Parchment (En Papilotte)

½ small head napa cabbage, cored and thinly sliced
1 medium carrot, shaved with a vegetable peeler
4 skinless firm white fish fillets, such as halibut or bass (1½ lbs total)
½ cup packed fresh cilantro leaves
4 tsp. fresh ginger, peeled, finely grated
coarse sea salt
8 tsp. toasted sesame oil
4 tsp. seasoned rice vinegar

Preheat oven to 400°F (200°C).

Divide cabbage and carrot among four 16" long pieces of parchment. Top with fish, cilantro, and ginger and season with salt.

Drizzle with oil and vinegar.

Bring long ends of paper together and fold 3 times to make a seam. Tuck short ends under to secure.

Place packets on a rimmed baking sheet and bake until puffed and fish is opaque, 13-15 minutes. Transfer packets to plates, gently pull open, and serve
immediately.

Makes 4 servings.