Ingredients
Scale
- 4 skinless, boneless fish fillets
(whitefish, tilapia, sole, salmon, or cod) - 8 shiitake mushrooms, stems removed and sliced
- 1 cup sugar snap peas
- 1 cup sliced red bell peppers
- 4 baby bok choy, chopped
- 4 garlic cloves, minced
- 2–3 inches fresh ginger, peeled and grated
- 2 teaspoons sesame oil
- 1/4 cup soy sauce or Bragg’s Liquid Aminos
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 400°F (200°C).
- Cut four sheets of parchment paper about 12 x 16 inches each. Fold each sheet in half, then reopen.
- On one side of each parchment sheet, layer:
- Bok choy
- Shiitake mushrooms
- Sugar snap peas
- Red bell peppers
- Top each vegetable pile with:
- 1 minced garlic clove
- A portion of grated ginger
- Place one fish fillet over the vegetables.
- Drizzle each packet with sesame oil and soy sauce.
- Sprinkle sesame seeds over the top.
- Fold the empty half of parchment over the fish and crimp the edges tightly, folding several times to completely seal the packet and trap steam inside.
- Place packets on a baking sheet.
- Bake for 20 minutes, or until fish flakes easily with a fork and is opaque throughout.
- Carefully cut open the packets to release steam and serve immediately.
- Optional: Serve with rice to soak up the flavorful juices.
Notes
- Thicker fish like salmon may need an additional 3–5 minutes.
- Aluminum foil can be used instead of parchment paper.
- Packets can be assembled several hours ahead and refrigerated before baking.
- Store leftovers in the refrigerator for up to 2 days and reheat at 300°F.
