Steamed Fish with Bok Choy and Red Pepper
Recipe Steamed Fish with Bok Choy and Red Pepper
Steaming in individual packets is an easy, delicate way to prepare fish. And, as an added bonus, this method also saves on cleanup! Red bell peppers provide a blast of Vitamin C for healthy skin and joints.
- Prep time
- Total Time
- 4 fish fillets (halibut or cod)
- 2 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 bunch bok choy, leaves trimmed and separated
- 3 scallions (green onions), thinly sliced
- 4 slices ginger root, thinly sliced
- 1/4 teaspoon ground black pepper
- crushed red pepper flakes, to taste
- 4 teaspoons reduced-sodium soy sauce
Preheat oven to 400 degrees. Place 4 large pieces of aluminum foil on a baking sheet and in the middle of each piece, place a mound of bok choy, red peppers, and onions. Top each mound of vegetables with a fish fillet. Season fish with black pepper, crushed red pepper flakes, scallions, sliced ginger and soy sauce (drizzle 1 tsp soy sauce over each fish fillet).
Fold foil over fillets to make a pocket, and pleat seams to securely enclose. Bake in oven for 20 minutes or until fish is cooked to your preference.
- Calories: 235
- Protein: 38g
- Total Fat: 5g
- Saturated Fat: 1g
- Total Carbohydrate: 10g
- Dietary Fiber: 3g
- Sodium: 370mg
Contains Wheat/Gluten