Miso Fish En Papillote

Featuring Shared Cultures Mirepoix Miso

Ingredients

Miso Fish en Papillote

• 1 fish filet (8 oz) (any white fish works but we like cod)
• Handful of green beans or asparagus
• Handful cherry tomatoes, halved
• Salt and pepper, to taste
• ¼ cup of EVOO
• Fresh lemon or lime juice

Miso sauce:

• 2 tbsp @sharedcultures Mirepoix Miso
• 2 tbsp unsalted butter (room temp)
• 2 cloves garlic, finely minced
• 1 tsp white wine vinegar
• ½ tsp chili powder

Method

1. Preheat air fryer or oven to 375 deg.
2. In a small bowl, mix together the ingredients for the miso sauce and set aside.
3. Cut a large piece of parchment paper and place it on a flat surface.
4. Place the green beans and bell peppers at the left side of the paper.
5. Season with salt.
6. Lay fish filet on top and spread miso sauce all over.
7. Add cherry tomatoes all over.
8. Drizzle with a generous amount of EVOO.
9. Fold the paper over the fish and twist/fold the edges to seal it. Make sure it’s completely closed so it can steam properly.
10. Carefully place on baking tray for about 15 minutes or until the fish is cooked through.
11. Remove and let cool for a few minutes before opening the paper.
12. Transfer everything to a plate.
13. Serve with your choice of sides and fresh lemon or lime juice.