30 minutes
A simple yet elegant meal of sea bass and baby bok choy cooked in parchment to seal in moisture and flavor.
Black Sea Bass Fillets, skin-on
0 oz
to taste
to taste
Baby Bok Choy, halved and cut into 2-inch pieces
0 oz
0.25 fluid ounces
teaspoons
Fresh Ginger, minced
teaspoons
teaspoons
Steamed Rice
as needed
1. Preheat Oven and Season Fish
Preheat your oven to 425°F. Season each sea bass fillet with kosher salt and freshly ground black pepper on both sides.
2. Prepare Parchment and Bok Choy
Lay out a piece of parchment paper for each serving. Place the cut baby bok choy in the center of each sheet, adding a pinch of salt and pepper to taste.
3. Assemble Packets
Place a seasoned sea bass fillet atop the bok choy on each parchment sheet. Drizzle each with a tablespoon of dry white wine, two teaspoons of soy sauce, one teaspoon of minced ginger, and a quarter teaspoon of toasted sesame oil. Fold the parchment over and crimp the edges to seal.
4. Bake
Place the sealed parchment packets on a rimmed baking sheet and bake in the preheated oven for about 20 minutes, until the fish is cooked through.
5. Serve
Carefully open each parchment packet, avoiding the steam, and serve the sea bass and bok choy with steamed rice.
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