Ingredients

• 1/2 head napa cabbage, cored and chopped
• 2 (6 ounce) flatfish fish fillets, such as halibut
• 4 ounces shiitake mushrooms, cut into quarters
• 1/4 cup olive oil
• 2 tablespoons shallots, chopped
• 2 garlic cloves, minced
• 2 tablespoons ginger, finely grated
• 1 ounce chinese salted fermented black beans, rinsed
• green onion, minced, for garnish
• fresh cilantro stem (to garnish)

Instructions

1. Preheat oven to 400°F.

2. Spread a sheet of parchment paper on a flat working surface and brush the edges with oil. On one half of the sheet, place a portion of the cabbage in the center, place a fillet on top of the cabbage, and arrange the mushrooms around; fold the remaining half of the parchment over the fish, and secure by folding in the edges. Repeat with the other sheet of parchment.

3. Place the parchment packages on a baking sheet and bake just until the fish is cooked, 8 to 10 minutes. Remove from the oven and transfer to a plate.

4. In a saute pan or skillet, heat the olive oil and saute the shallots, garlic, ginger, and black beans for about 3 minutes.

5. Serve. Remove the fish from their parchment, transfer to dinner plates, and drizzle the sauteed mixture over. Garnish with green onions and cilantro.