Striped Bass With Lemon, Shiitake and Baby Bok Choy |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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:
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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