RecipeSteamed Fish with Bok Choy and Red Pepper

Nutrition Facts
Amount per Serving
  • Calories: 235
  • Protein: 38g
  • Total Fat: 5g
    • Saturated Fat: 1g
  • Total Carbohydrate: 10g
  • Dietary Fiber: 3g
  • Sodium: 370mg
Take Note

Contains Wheat/Gluten

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
This recipe makes 4 Servings
  • 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.