Sablefish en Papillote with Shiitake Mushrooms and Orange

• 1 navel orange
• 4 skinless sablefish fillets (about 5 ounces each)
• Coarse salt and freshly ground pepper
• 2 teaspoons minced peeled fresh ginger
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 12 fresh shiitake mushrooms, stems removed, caps cleaned and halved
• 24 cilantro sprigs

1. Preheat oven to 425F.
2. Use a vegetable peeler to remove 8 strips of orange zest, leaving bitter white pith behind.
3. Halve the orange and extract the juice.
4. Cut out four 15-inch squares of parchment paper; fold each in half to make a crease, then open again.
5. Place a fillet on one half of each parchment.
6. Season all fish on both sides with 1 teaspoon salt, dividing evenly, and pepper; sprinkle with ginger, and drizzle with oil and juice.
7. Arrange 2 zest strips, 6 shiitake pieces, and 6 cilantro sprigs on top of each fillet.
8. Fold parchment over fish, and crimp the edges to form a half-moon shape, pleating repeatedly all the way around to seal.
9. Place packets on a baking sheet and cook until paper puffs up, about 10 minutes.
10. Remove from oven; place packets on plates, and serve immediately, cutting them open at the table.
11. (Per Serving)
12. Calories: 352
13. Saturated Fat: 5.2g
14. Unsaturated Fat: 18.4g
15. Cholesterol: 69.5mg
16. Carbohydrates: 6.9g
17. Protein: 20.9g
18. Sodium: 564mg
19. Fiber: 1.2g

orange, sablefish, salt, fresh ginger, extravirgin olive oil, shiitake mushrooms, cilantro

Taken from www.epicurious.com/recipes/food/views/sablefish-en-papillote-with-shiitake-mushrooms-and-orange-394219 (may not work)