Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.41 Kcal (734 kJ) | ||
| Calories from fat | 74.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 13% | |
|---|---|---|---|
| Cholesterol | 34mg | 11% | |
| Sodium | 110.58mg | 5% | |
| Potassium | 439.63mg | 9% | |
| Total Carbs | 17.87g | 6% | |
| Sugars | 4.63g | 19% | |
| Dietary Fiber | 6.34g | 25% | |
| Protein | 11.09g | 22% | |
| Vitamin C | 113.1mg | 188% | |
| Vitamin A | 5.7mg | 189% | |
| Iron | 131mg | 728% | |
| Calcium | 177.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 52.08 Kcal (218 kJ) | ||
| Calories from fat | 22.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 13% | |
|---|---|---|---|
| Cholesterol | 10.1mg | 11% | |
| Sodium | 32.83mg | 5% | |
| Potassium | 130.53mg | 9% | |
| Total Carbs | 5.31g | 6% | |
| Sugars | 1.37g | 19% | |
| Dietary Fiber | 1.88g | 25% | |
| Protein | 3.29g | 22% | |
| Vitamin C | 33.6mg | 188% | |
| Vitamin A | 1.7mg | 189% | |
| Iron | 38.9mg | 728% | |
| Calcium | 52.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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