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.
- 1 lb baby bok choy, trimmed and leaves separated
- 4 scallions, halved and cut into strips lengthwise
- 6 ounces shiitake mushrooms, stems trimmed, halved if large
- coarse salt and pepper
- 8 thin lemon slices
- 4 skinless striped bass (6 ounces each) or 4 halibut fillets (6 ounces each)
- 2 tablespoons extra-virgin olive oil
Directions See How It's Made
- Preheat oven to 400 degrees.
- 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.
- 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.