Asian-Inspired Fish en Papillote with Bok Choy
This vibrant fish en papillote with bok choy draws inspiration from Asian flavors like ginger, miso, turmeric, and lime. It’s ready in 30 minutes with minimal cleanup, making it a perfect weeknight dinner.
Equipment
- microplane
- parchment paper
- kitchen twine
- large baking dish or sheet
Ingredients
- 2 haddock loins 1–1¼ lbs (450-550g) total
- 4 stalks bok choy cut into a few smaller pieces
For the sauce
- ½ tsp grated ginger
- 2 garlic cloves grated
- 1 tsp ground turmeric
- 1 tsp white shiro miso paste
- ¼ tsp ground white pepper
- 2 Tbl full-fat coconut milk
- 1 Tbl olive oil
For serving
- 1 scallion thinly sliced
- handful of cilantro roughly chopped
- juice of 1 lime
Instructions
- Preheat the oven to 350°F (180°C) conventional or 325°F (160°C) fan-forced/convection.
- In a small bowl, combine all the sauce ingredients. Rub the mixture evenly over all sides of the fish.
- Make the parchment paper boats (see detailed instructions above) and place them in a large baking dish or on a baking sheet.
- Divide the bok choy evenly and add it to the bottom of each parchment boat.Place the fish on top of the bok choy.
- Bake in the middle of the oven for about 20 minutes, or until the fish is opaque and flakes easily with a fork. Keep in mind it will continue cooking slightly after being removed from the oven.
- Top with scallions, cilantro, and a generous squeeze of fresh lime juice before serving.
Notes
I love serving this dish with coconut rice — it’s delicious, and it’s a great way to use up the rest of the can of coconut milk.