A perfectly light and delicious fish and boy choy with ginger and garlic. So easy and lovely to serve wrapped in parchment.
Styling Kari Wardrop, Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Styling Kari Wardrop, Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

TILAPIA IN PARCHMENT
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4Servings

Ingredients

  • 4 (5-ounce) fresh tilapia fillets
  • 1/2 pound baby bok choy, trimmed

  • 1 clove garlic, sliced thinly
  • 1 large carrot, peeled and thinly sliced
  • 1 tablespoon tamari soy sauce
  • 1 teaspoon ginger, grated

  • 1 teaspoon lime juice
  • Coarse salt and freshly ground pepper, to taste
  • Green onions, to garnish
  • Lime slices, to garnish
  • 2 cups rice, Jasmin

Preparation

In small bowl, combine tamari soy sauce, ginger, and lime juice. Set aside.

Preheat oven to 350°F. Cut parchment into 4 heart shapes, each should be 3 inches larger than fish fillets. Place bok choy on one side of each parchment heart. Place tilapia on bok choy, top with garlic and carrots. Drizzle with soy mixture and season with salt and pepper.

Fold parchment over, making small overlapping folds along edges to seal. Place packets on baking sheet and bake 12 to 15 minutes, or until fish is nearly opaque in centre. Transfer packets to dinner plate and let cool slightly. Tear open and garnish with green onions and lime slices. Can also be served with rice on the side.