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
Wild rock cod
Cooked white rice
What You'll Need
Salt and freshly ground pepper
Soy sauce or tamari
Makes 3 servings
20 minutes active time
30 minutes total time
Preheat the oven to 400ºF.
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.
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.
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.
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.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
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.
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.