Ginger Pesto Halibut Parchment Packets
Active Time: 15 minutes | Total Time: 30 minutes | Serves 4 | Gluten Free
- 1½ cups fresh cilantro
- ¼ cup fresh mint leaves
- 2 tablespoons grated fresh ginger
- 1 jalapeño
- 1 lemon
- ¼ cup extra virgin olive oil, plus more for drizzling
- ½ teaspoon kosher salt, plus more for sprinkling
- 4 heads baby bok choy
- 4 6-ounce pieces halibut, hake, or cod fillet (about 1-inch thick)
Heat the oven (with the oven rack in the middle) to 375°F.
In a food processor, combine the cilantro, mint, and ginger. Cut the jalapeño in half lengthwise (reserve one half for another use). Cut out and discard the membrane and seeds, then cut the jalapeño into pieces and add to the processor. Grate in the zest of the lemon. Add the oil and salt and puree until it’s a smooth pesto consistency.
Cut each bok choy lengthwise into quarters.
Tear off 4 large square pieces of parchment paper and fold each one in half. Place a piece of fish on one half of one of the parchment squares. Spread some of the pesto on top of the fish. Nestle 4 of the bok choy quarters against the fish and drizzle them with a little oil and sprinkle with a bit of salt.
Fold the other half of the parchment over the fish and bok choy then pleat the edges over each other to seal completely (you want it to be airtight so everything steams while baking). Repeat with the remaining ingredients.
Transfer the packets to a large sheet pan. Bake for about 15 minutes, or until the fish is cooked through and the bok choy is tender.
Open the packets (be careful of the steam) and transfer to plates. Cut the lemon into wedges and serve with the fish.
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