Asian-Style Halibut in Parchment

Hands-On:25 mins Total:40 mins Yield:Serves 4

1 small head bok choy, thickly sliced, or 4 baby bok choy, ends trimmed

1 red bell pepper, thinly sliced lengthwise

4 6-ounces halibut fillets

½ teaspoon black pepper

3 scallions (white and green parts), thinly sliced on a diagonal

zest from 1/2 orange, cut into matchstick-size strips

3 tablespoons low-sodium soy sauce

1 ½ teaspoons rice vinegar

1 ½ teaspoons sesame oil

2 teaspoons grated gingerroot

Directions

Instructions Checklist

Step 1

Heat oven to 400° F. Tear off four 15-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets.

Step 2

Divide the bok choy and bell pepper evenly among the squares, place the halibut fillets on top, sprinkle with black pepper, and top with the scallions and zest.

Step 3

In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon the mixture evenly over the halibut.

Step 4

Top each fillet with another square of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes.

Step 5

Transfer each packet to a plate. Serve with a knife to slit open the package. Be careful of the steam that will escape.