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Striped Bass with Lemon, Shiitake, and Baby Bok Choy

6

Baking fresh ingredients in parchment packets requires less fat than other cooking methods and keeps fish moist and tender. Quick cleanup is an added bonus.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2011

Ingredients

  • 1 pound 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 ground pepper
  • 8 thin lemon slices
  • 4 skinless striped bass or halibut fillets (6 ounces each)
  • 2 tablespoons extra-virgin olive oil

Directions

  1. 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.

  2. Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, 15 minutes. Carefully cut open each packet and serve immediately.

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