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1/4 cup cilantro, chopped

2 tablespoons fresh ginger, finely minced

2 scallions, finely chopped

1 teaspoon garlic, chopped

1 teaspoon sesame oil

2 tablespoons lite soy sauce

4, 5-6 ounce black cod filets (may use sea bass or salmon)

4 baby Bok Choy, end trimmed and cut in half

Parchment paper or foil, 4 pieces total for packets, plus more to line baking sheets


Preheat oven to 425 degrees F. Line rimmed baking sheet with parchment paper or foil.

Combine cilantro, ginger, scallions, garlic, sesame oil, and lite soy sauce in small bowl. Set aside.

Place 2 Bok Choy halves on parchment paper and place fish over Bok Choy. Top with one quarter of sauce.

Roll up parchment paper and fold ends under. Transfer fish packet to baking sheet lined with parchment.

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Bake in the oven for 15-20 minutes.

To serve, remove fish and Bok Choy from packet and place on plate, pour any juices over fish.

Serves: 4

Calories per serving: 320

Calorie equivalent: 4 oz. protein, 1 vegetable serving, 1 fat

Recipe courtesy California Health and Longevity Institute