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Asian Cod Parcels with Bok Choy

  • 4 scallions, sliced
  • 4 baby bok choy, cut in half
  • 1 red pepper, sliced
  • 1 thumb-size piece fresh ginger, peeled and thinly sliced
  • 4 5- ounce cod fillets
  • salt and freshly ground black pepper
  • 4 teaspoons toasted sesame oil
  • 4 teaspoons mirin
  • 4 teaspoons tamari
  • Preheat oven to 400°F.
  • Cut four 9 x 11-inch pieces of parchment paper. Place one-quarter of the scallions, 1 bok choy, 1/4 of the red pepper slices, and 1/8 of the sliced ginger in the lower third section of each piece.
  • Place 1 cod fillet on each bed of veggies and season the fish with salt and pepper. Arrange the remaining sliced ginger on top of the fish and pour 1 teaspoon each of the sesame oil, mirin, and tamari over each fillet.
  • Fold the top half of the parchment paper over the fish to make a rectangle; then, starting with one side, tightly roll up the parchment paper. Repeat with the other two edges, then place the parcels on a baking sheet and bake for 15 to 20 minutes, until flaky and cooked through.
  • Carefully tear open the packages to serve over brown rice or quinoa.