Ginger-Scallion Fish Foil Packets

For a clean-up friendly supper, let the oven gently steam fish fillets with scallion-ginger sauce in foil pouches. Sautéed bok choy, shiitakes, and rice soak up the flavorful sauce.

What You Get

Baby bok choy

Shiitake mushrooms

Cilantro

Wild rock cod

Scallion-ginger sauce 

Cooked white rice 

What You'll Need

Salt and freshly ground pepper

Vegetable oil

Soy sauce or tamari

Makes 3 servings

20 minutes active time

30 minutes total time

Step 1

Preheat the oven to 400ºF. 

Step 2

Trim the bok choy and separate the leaves. Cut or tear the mushrooms into bite-size pieces, discarding the stems. Pick the cilantro leaves, coarsely chop, and toss the stems. Pat the fish dry with paper towels, then cut into 3 portions, if needed. Season the fish with salt and pepper. 

Step 3

Prepare 3 sheets of foil that are several inches longer than each portion of fish. Set a piece of fish in the middle of each foil sheet, then spread 1 tablespoon scallion-ginger sauce on top of the fish. Bring the edges of the foil to the center, fold them down, and then cinch in the sides to create a sealed packet. Place the packets on a sheet pan and roast until the fish is firm and flakes easily, 8 to 10 minutes. 

Step 4

Meanwhile, in a large wok or sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the mushrooms, season generously with salt, and cook, stirring occasionally, until they release their liquid and brown, 5 to 6 minutes. Transfer the mushrooms to a bowl. 

Step 5

In the same pan, warm 2 tablespoons of the scallion-ginger sauce. Add the bok choy and 2 tablespoons water, season with salt, and stir-fry until the water has evaporated and the bok choy is bright green and crisp tender, 2 to 3 minutes. Return the mushrooms to the pan and toss to combine. Season to taste with salt and pepper. 

Step 6

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 7

Pile the rice onto plates and spoon the bok choy and mushrooms alongside. Open the foil packets, being mindful of the steam. Place a piece of fish onto each plate, drizzle a little soy sauce over the top and garnish with cilantro. Serve warm with the rest of the scallion-ginger sauce. 

Contains: fish.

Note: The fish may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.