Photo by Chelsie Craig, food styling by Alison Attenborough
Because the fish, which is flavored with garlic, chile, ginger, and turmeric, is sealed in a pouch before it's baked, it stays extra moist and flavorful with no risk of drying out. If you don’t have parchment, foil works just as well. Feel free to try this method on other types of fish, like salmon, halibut, or cod.
Recipe adapted with permission from Indian-ish by Priya Krishna with Ritu Krishna (Houghton Mifflin Harcourt). Copyright © 2019.