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Categories: Fish and shellfish, Healthy eating, Main courses, Quick and easy

Oven-steamed fish with bok choy

Oven-steamed fish with bok choy
Los Angeles Times

Steaming food wrapped in parchment paper or foil in the oven is a great idea. Not only do the flavors intensify in the tightly sealed package, but clean-up becomes a breeze. If you're not crazy about fish, this dish works ... Read more

Active work time: 10 minutes | Total preparation time: 25 minutes | Serves 2
  • 2 (1/3-pound) fish filets, such as orange roughy, sea bass or snapper
  • 1 (1-inch) piece ginger root, thinly sliced
  • 2 green onions, chopped
  • 2 small heads baby bok choy, leaves separated
  • 4 sprigs cilantro
  • 1 (5 1/2-ounce) can straw mushrooms
  • 4 cloves garlic
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons lime juice

Step 1Heat the oven to 400 degrees.

Step 2Place each fish filet on a large sheet of parchment paper or foil that has been placed on a baking sheet. Evenly distribute the ginger, green onions, bok choy, cilantro, straw mushrooms and garlic over the fish.

Step 3Combine the soy sauce, sugar and lime juice in a small bowl and stir until the sugar dissolves, about 1 minute. Pour the sauce over the fish and vegetables then fold up the paper or foil securely to seal. Bake until the fish flakes, about 15 minutes.

Each serving:
224 calories; 1,040 mg sodium; 24 mg cholesterol; 9 grams fat; 14 grams carbohydrates; 24 grams protein; 2.27 grams fiber.
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