Green Curry Fish Parcels

• servings: 2 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 16-inch sheets of parchment paper

1 small head baby bok choy (core removed and quartered lengthwise)

1 small red bell pepper (core removed and thinly sliced)

1 small shallot (halved and thinly sliced)

2 8-ounce halibut fillets, skin and pin bones removed

Zest of ½ lime

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon green curry paste

1/4 cup unsweetened coconut milk

2 teaspoons tamari

1/4 cup chopped fresh Thai basil and/or cilantro (for garnish)

Directions

Preheat the oven to 400℉.

Lay the two sheets of parchment paper flat on a work surface. Divide the bok choy, bell pepper, and shallot evenly between the center of each sheet.

Place a halibut fillet on top of the vegetables. Season each fillet with the lime zest, salt, and pepper.

In a small bowl, whisk together the green curry paste, coconut milk, and tamari. Spoon the mixture evenly over each piece of fish.

Fold the parchment paper over the fish to create a sealed packet. Bring the long edges together and fold them over several times, then tuck or fold the ends under to fully enclose.

Place the packets on a sheet pan and bake for 20 to 25 minutes, or until the fish is cooked through and flakes easily with a fork.

Carefully open the packets (watch for steam) and garnish with fresh herbs before serving.

Nutrition

• Calories: 269 kcal
• Total Fat: 10 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Cholesterol: 83 mg
• Sodium: 1078 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 35 g