Sea Bass & Baby Bok Choy in Parchment

1. Preheat Oven

Start by preheating your oven to 425°F.

2. Season the Sea Bass

Season the black sea bass fillets lightly with kosher salt and freshly ground black pepper.

3. Prepare Parchment and Bok Choy

Prepare your parchment paper on a clean work surface. Lay the baby bok choy on the parchment, and sprinkle with a pinch of salt and pepper.

4. Assemble Packets

Place a seasoned sea bass fillet on top of the bok choy. Pour a little dry white wine and low-sodium soy sauce over the fish. Sprinkle minced fresh ginger and drizzle a touch of toasted sesame oil. Fold the parchment paper around the fish and vegetables, sealing the edges by crimping them tightly.

5. Bake

Transfer the packets to a baking sheet and bake in the preheated oven for 10 to 15 minutes, until the fish is just cooked through and tender.

6. Serve

Use scissors to cut open the packets, being cautious of the hot steam. Serve the sea bass and bok choy with steamed rice.