Striped Bass with Lemon, Shiitake, and Baby Bok Choy
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Everyday Food, March 2011
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Serves 4
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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
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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.
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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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