Steamed Fish with Miso Butter

Pick your favorite fish for this spicy, savory treatment! This preparation method is called "en papillote," which translates simply to "in a bag."
By / Photography By The Naked South | February 24, 2016


  1. Combine butter, miso, chili, and lime zest in a small bowl. 
  2. Fold 4 pieces of 16-inch-long parchment in half lengthwise and unfold. Arrange carrots on each piece of parchment along one side of the crease. Top each with a piece of fish; lightly season with salt, and smear with 2 tablespoons miso butter. 
  3. Fold parchment over fish and seal by making small overlapping folds around edges. Bake for 10–12 minutes until packet puffs up. 
  4. To serve, cut packets and carefully transfer carrots and fish to serving plate, top with scallions, and serve with lime wedge. Or serve fish right out of cut packets. 


  • 8 tablespoons unsalted butter, softened
  • 2 tablespoons white miso
  • 1 small Thai chili, seeded and minced (or to taste)
  • Zest from 1 lime, plus wedges for serving
  • 4 large carrots, thinly sliced lengthwise into ribbons
  • 4 fillets (6 ounces each) fish
  • Sea salt
  • Scallions, for serving
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