Thursday, April 21, 2011

Baby Bok Choy + Lemon + Fish = Heaven!

Fresh, Quality Ingredients Make for Better Meals

Yesterday, I received my second delivery of the season from The Produce Box, a local Community Supported Agriculture group that provides a box of farm-fresh, local fruits and vegetables right to my door. To find a CSA near you, check out

I was pretty excited to see baby bok choy and scallions inside!

Fish with Lemon, Mushroom, and Baby Bok Choy

  • 2 bunches baby bok choy, trimmed, leaves separated
  • 2 scallions or spring onions, halved lengthwise and cut into 4" sections
  • 2 shiitake (or any other kind) mushrooms, halved if large
  • 2 servings of fish - tonight, I'm using flounder
  • coarse salt
  • black pepper
  • 4 thin lemon slices
  • 1 TB extra-virgin olive oil
  • parchment paper

Preheat the oven to 400 degrees.

Tear off 2 pieces of parchment paper, each just over a foot long. You'll need to fit half of the ingredients inside each... too big is better than too small!

On each piece, layer 1/2 the listed ingredients. Put the vegetables on the bottom, the fish (sprinkled with salt & pepper) in the middle, and the lemon on top. 

Drizzle 1/2 TB olive oil over each of the stacks of vegetables & fish. 

Folding:  Hold the long sides of one of the parchment paper pieces, and bring them together. Fold the ends together a few times to be sure no moisture can escape during the cooking process. Fold the short ends underneath the packet, and place the packet in a baking pan. Repeat process for the other parchment packet. 

Bake for about 12-15 minutes... Serve immediately. 

When you open each packet, the fish should be opaque (i.e. not transparent) throughout and flake easily. If it doesn't quite seem done, just fold the packet back together and give it a few more minutes in the oven. 

I served this dish by placing the packets directly on dinner plates, but you may find it's easier to just dump the contents out onto plates. 

 - - I'll add pictures soon!

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