1/2 head Napa Cabbage, cored and chopped
Two 6-ounce flatfish fillets (such as fluke or halibut)
4 ounces shiitake mushrooms, cut into quarters
1/4 cup olive oil
2 Tbsp. chopped shallots
2 garlic cloves, minced
2 Tbsp. finely grated fresh ginger
1 ounce Chinese salted black beans, rinsed
Minced green onions for garnish

Preheat the oven to 400 F. 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. 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 plate.

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

Serving: Remove the fish from their parchment, transfer to dinner plates, and drizzle the sautéed mixture over. Garnish with the green onions.

Serves 2