Active time: 20 minutes Total time: 35 minutes
Roasting fish and vegetables in parchment packets allows you to cook fish perfectly — the paper locks in moisture so you’ll consistently end up with juicy, tender fish and crisp veggies. A quick compound butter made with curry powder, garlic and ginger adds flavor and antioxidants. The packets can be prepared in advance and kept in the refrigerator for up to 4 hours, so this is a perfect recipe for a dinner party.
Black Cod With Bok Choy and Curry Butter in Parchment
- 3 tablespoons (43g) unsalted butter, at room temperature
- 1 teaspoon curry powder
- 1 medium clove garlic, minced
- 1 teaspoon fresh ginger, finely chopped or grated
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt
- 1 1/3 cups (277g) cooked quinoa or brown rice
- 4 (5-ounce/141g) Pacific black cod fillets, with skin
- 2 small baby bok choy, base trimmed, quartered lengthwise
- 1 lime, quartered
In a small bowl, mix the butter, curry powder, garlic, ginger, turmeric and 1/2 teaspoon salt and stir until blended; set aside.
Preheat oven to 400°F (204°C). Cut four 14-inch (36cm) lengths of parchment paper.
Fold each piece of parchment paper in half crosswise and cut them out into large half-heart shapes. Open one piece of paper on a clean work surface. Place 1/3 cup (40g) of the quinoa on half of paper. Place one piece of fish on top of the quinoa, skin side down, and sprinkle with a pinch of salt. Place a quarter of the bok choy on top and alongside the fish. Place a scant tablespoon of the curry butter on top of the fish.
Bring the uncovered side of the paper up and over the fish, lining up the edges of the paper to meet. Make slightly overlapping folds about 2 inches (5 cm) long along the edges of the paper to seal the edges together to form a packet. Crimp the folds with your fingernail to tightly seal the packet to prevent steam from escaping.
Carefully transfer the packet to a baking sheet and repeat the process with the remaining ingredients to make four packets (You may need to use two baking sheets.) Bake until the packets are puffed up and the fish is cooked through, 12–15 minutes. To check for doneness, insert a paring knife into the fish in one packet and hold it there to the count of three. Remove the knife and carefully touch the blunt side of the knife, if the knife is warm or hot, the fish is cooked through. If the knife feels cold, bake the fish for a few more minutes.
Transfer the packets to dinner plates and cut open the packets at the dinner table to allow the aromatic steam to escape right before eating. Serve with lime wedges.
Serves: 4 | Serving Size: 1 packet
Nutrition (per serving): Calories: 310; Total Fat: 11g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Cholesterol: 85mg; Sodium: 618mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 1.5g; Protein: 35g