Striped Bass With Lemon, Shiitake and Baby Bok Choy

“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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