Striped Bass With Lemon, Shiitake and Baby Bok Choy

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READY IN: 25mins
Recipe by mama smurf

Found in Food Everyday magazine. Cooking in parchment packets requires less fat than other cooking methods and keeps fish moist and tender. Also it is a quick clean-up.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Divide bok choy among four 16-inch long pieces of parchment paper. Top with scallions and mushrooms. Season with salt and pepper. Top each with 1 lemon slice, 1 bass fillet and another lemon slice and drizzle with 1 1/2 teaspoons oil. Season with salt and pepper. Bring long sides of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
  3. Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, about 15 minutes. Carefully cut open each packet and serve immediately.

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