Striped Bass with Lemon, Shiitake, and Baby Bok Choy
Submitted by: JustRightMenus
Description:
Low-fat, easy cleanup, what else could you ask for?
If you're not a big fan of shiitake mushrooms, just sub with any other kind of mushroom... or omit them entirely.
Servings: 4
Categories: fish, healthy, seafood
From the kitchen of:
Everyday Food, April 2011, page 69.
Ingredients
1 pound baby bok choy, trimmed, leaves separated
4 scallions, halved, cut into strips lengthwise
6 oz shiitake mushrooms, stems trimmed, halved if large
Coarse Salt
Ground Pepper
8 thin lemon slices
4 skinless striped bass or halibut fillets (6 oz each)
2 TB extra-virgin olive oil
Directions
Preheat oven to 400°.
You'll need 4 16"-long pieces of parchment paper. On each piece, place an equal amount of:
- bok choy
- scallions
- mushrooms
- season with salt and pepper
- 1 bass fillet
- 1 lemon slice
- drizzle with 1.5 tsp oil
- Season with salt and pepper again
Close up the packets:
Bring long sides of paper together and fold down 3 times to make a seam.
Tuck ends underneath to secure.
Place packets on a rummed baking sheet and bake 15 minutes, until fish is opaque throughout and vegetables are tender.
Carefully cut open each packet and serve immediately.