sea bass

& baby bok choy

in Parchment

HANDS-ON TIME

20 MIN

TOTAL TIME

40 MIN

Serves 4

I should call this recipe “Jason’s Favorite Sea Bass” because he asks me to make it just about every other day. I happen to think it’s the ideal recipe because the bok choy and the fish steam in the same amount of time, creating a delectable broth. And did I mention it’s healthy?

• 4 (5- to-6-ounce) skin-on black sea bass fillets, rinsed and patted dry
• Kosher salt and freshly ground black pepper
• 4 (4- to-5-ounce) heads baby bok choy, halved lengthwise and cut crosswise into 2-inch pieces
• ¼ cup dry white wine
• 8 teaspoons low-sodium soy sauce
• 4 teaspoons peeled and minced fresh ginger
• 1 teaspoon toasted sesame oil
• Steamed rice, for serving

Preheat the oven to 425°F.

Season both sides of the sea bass fillets with salt and pepper.

Lay four 15-inch-long sheets of parchment paper on a work surface. Divide the baby bok choy among the sheets and season lightly with salt and pepper. Top each mound with a sea bass fillet, 1 tablespoon of the wine, 2 teaspoons of the soy sauce, 1 teaspoon of the ginger, and ¼ teaspoon of the sesame oil. Season lightly with salt and pepper.

Form one packet at a time: Fold the parchment over the fish and then, starting at one end, fold over the edge and crimp it to seal. Continue folding over and crimping the edge at 1-inch intervals until you reach the opposite end, then twist the corner to make it airtight.

Transfer the packets to a large rimmed baking sheet. Bake for about 12 minutes, until the parchment is puffed and browned. Transfer the packets to plates and, using scissors, snip open the packet to release the steam (be careful—it’s hot). Serve right away with steamed rice.