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
- ¼ cup extra virgin olive oil, plus more for drizzling
- ¼ teaspoon kosher salt, plus more for sprinkling
- 4 heads baby bok choy
- 1 lemon
- 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. Add the oil and salt and puree until it’s a smooth pesto consistency.
Cut each bok choy lengthwise into quarters. Slice the lemon into thin rounds.
Tear off 4 large square pieces of parchment paper and fold each one in half and open back up. Place a piece of fish on a piece of parchment, right of the center crease. Spread some of the pesto on top of the fish. Place two lemon rounds 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 (or two). Bake for 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 the fish and bak choy to plates.
This recipe was printed from: