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Garlic Ginger Walleye in Papillote (In Parchment)Garlic Ginger Walleye in Papillote (In Parchment)
Garlic Ginger Walleye in Papillote (In Parchment)

Garlic Ginger Walleye in Papillote (In Parchment)

This delicious fish dinner cooks in the oven in parchment paper packets for easy cleanup.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Garlic Ginger Walleye in Papillote
Garlic Ginger Walleye in Papillote (In Parchment)
Prep Time35 Minutes
Servings4
Cook Time15 Minutes
Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons reduced sodium tamari soy sauce
4 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 cups cooked quinoa
1 bunch (approx. 8 ounces) broccolini florets with trimmed stems
4 -5-ounce walleye fillets
4 scallions, trimmed and chopped
â…“ cup Thai basil chiffonade (cut into ribbons)
½ teaspoon cracked black pepper (optional)
Directions
  1. Heat oven to 425 F.
  2. In a small bowl, mix the olive oil, tamari, minced ginger and minced garlic.
  3. Cut 4 large sheets of parchment paper (approx. 12 x 15 inches each). Spread ½ cup of quinoa on the bottom third of each of the papers. Leave 2 inches on the edges for sealing.
  4. Add broccolini to each paper.
  5. Add a fish fillet, scallions, Thai basil and the olive oil/tamari mixture.
  6. Tightly fold the packet closed so no steam will escape in cooking.
  7. Bake parchment packages in the oven on a baking sheet for 15 minutes or until fish is cooked through and broccolini are crisp-tender.
  8. Transfer the packets to serving plates and cut the packets open. Top with pepper if desired and serve immediately.
35 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
3 tablespoons extra-virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
2 tablespoons reduced sodium tamari soy sauce
San-J Less Sodium Tamari Brewed Soy Sauce
San-J Less Sodium Tamari Brewed Soy Sauce, 10 Ounce
$7.79$0.78/oz
4 teaspoons minced fresh ginger
Ginger Root
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
2 teaspoons minced garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
2 cups cooked quinoa
L&B Organic Tricolor Quinoa
L&B Organic Tricolor Quinoa, 16 Ounce
Deal
$3.99 was $4.49$0.25/oz
1 bunch (approx. 8 ounces) broccolini florets with trimmed stems
Mann's Broccolini
Mann's Broccolini, 1 Each
Huge Deal
$2.99 was $3.99
4 -5-ounce walleye fillets
Fresh Canadian Walleye Fillets
Fresh Canadian Walleye Fillets, 0.5 Pound
$13.50 avg/ea$26.99/lb
4 scallions, trimmed and chopped
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49
â…“ cup Thai basil chiffonade (cut into ribbons)
L&B Fresh Thai Basil
L&B Fresh Thai Basil, 0.75 Ounce
$3.49$4.65/oz
½ teaspoon cracked black pepper (optional)
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz

Directions

  1. Heat oven to 425 F.
  2. In a small bowl, mix the olive oil, tamari, minced ginger and minced garlic.
  3. Cut 4 large sheets of parchment paper (approx. 12 x 15 inches each). Spread ½ cup of quinoa on the bottom third of each of the papers. Leave 2 inches on the edges for sealing.
  4. Add broccolini to each paper.
  5. Add a fish fillet, scallions, Thai basil and the olive oil/tamari mixture.
  6. Tightly fold the packet closed so no steam will escape in cooking.
  7. Bake parchment packages in the oven on a baking sheet for 15 minutes or until fish is cooked through and broccolini are crisp-tender.
  8. Transfer the packets to serving plates and cut the packets open. Top with pepper if desired and serve immediately.