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Sesame-Ginger Parchment Baked Pickerel

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I always look forward to getting fresh northern manitoba pickerel from my family when they come to the city! If you've had pickerel before, you know how flakey, buttery and delicious it is. While we usually fry it in a pan with butter, I decided to make something that was on the lighter side.

Pickerel, also known as Wall-eye is a wild fresh water fish that is super common up here in Canada. If you can’t find pickerel where you live, any white fish will work great! Cod and halibut would be my next two options, and they are very easy to find! Keep in mind that cooking time may vary, depending on the thickness of the fillet being cooked.

The best thing about the parchment parcel method is the fact that theres no mess to clean up! Simply put the parcel right on a plate, open it up, and throw out the paper afterwards! Sounds perfect to me! 

Enjoy! 

 

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Sesame-Ginger Parchment Baked Pickerel

Serves 1

Ingredients:

  • 2 bunches baby Bok Choy, leaves cleaned & separated
  • small handful of snap peas
  • small handful of sliced red pepper
  • 1-6 oz. wild-caught pickerel fillet
  • pinch of salt
  • ½ teaspoon fresh minced ginger
  • 1 clove garlic, minced
  • 1 tablespoon coconut aminos
  • 1 teaspoon sesame oil
  • pinch of red pepper flakes (optional)
  • ½ tsp toasted sesame seeds
  • Chopped green onion, lime, and cilantro for serving

Instructions:

  1. Preheat oven to 400℉.
  2. Lay out a 9x17-inch piece of parchment paper on a solid surface and fold in half lengthwise, creating a divided line in the centre. Centre the baby Bok Choy, snap peas, and red pepper on the right side of the divide and then place the fish fillet on top. Season the fish with a pinch of salt.
  3. In a small ramekin, mix the ginger, garlic, coconut aminos, sesame oil, and red pepper flakes. Pour the mixture evenly over the fish, and sprinkle with sesame seeds.
  4. Fold the opposite side of the parchment paper over the fish, and starting with the bottom edge, tightly roll up the parchment paper in an upward motion, sealing the contents so no liquid can escape. Roll all the way to the top, creating a half circle shape with the parchment paper parcel. Secure the top edge with a metal paper clip if needed.
  5. Place the parcel on a baking sheet and bake for 10-15 minutes, depending on how thick the fillet is. Transfer the parcel to a plate, tear open, and serve with chopped green onion, lime wedges, and cilantro.

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