| Sign Up

Striped Bass with Lemon, Shiitake, and Baby Bok Choy

Submitted by: JustRightMenus


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.


 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


 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.