40 minutes
A delicate and flavorful fish dish with baby bok choy, steamed in parchment with Asian-inspired aromatics, served with steamed rice.
Black Sea Bass Fillets, skin-on
0 oz
to taste
to taste
Baby Bok Choy, heads
0 oz
0.25 fluid ounces
teaspoons
Fresh Ginger, peeled and minced
teaspoons
teaspoons
Steamed Rice
to serve
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.
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