Coconut Ginger Sea Bass in Parchment with King Trumpet Mushrooms and Bok Choy
- Four-4 oz sea bass fillets
- Kosher salt
- Freshly ground black pepper
- 1/4 cup toasted sesame oil
- 1/4 cup tamari
- 1/4 cup coconut milk
- 1 tsp grated lime zest plus 2 tbsp fresh lime juice, plus lime wedges for serving
- 1 tbsp grated fresh ginger
- 2 tsp honey
- 2 garlic cloves, minced or grated
- 8 oz King Trumpet mushrooms, thinly sliced lengthwise
- 2 heads baby bok choy, cut into 1/4 in slices on the bias
- 3 green onions, thinly sliced, dark green parts reserved for garnish
- Toasted sesame seeds for garnish (optional)
- Preheat the oven to 400°F. Cut four pieces of parchment, each 18 inches long.
- Season the fish with a small pinch each of salt and pepper. In a medium mixing bowl, whisk together the sesame oil, tamari, coconut milk, lime zest and juice, ginger, honey, and garlic. Reserve 6 Tbsp of the marinade.
- Add the fish to the remaining marinade and toss to coat. Cover and marinate at room temperature for 20 minutes.
- Combine the mushrooms, bok choy, and green onion whites in a bowl. Season lightly with salt and pepper. Drizzle with the reserved marinade and toss to coat.
- Place a handful of the mushroom mixture in the center of a piece of parchment. Place a fish fillet on top, and add another handful of mushrooms. Bring the long sides of the paper together, and fold the top edges down together to create a 1 in [2.5 cm] seam, then continue to fold down tightly over the fish and vegetables. Twist the open ends of the parchment in opposite directions to prevent steam from escaping. Place the packet on a baking sheet. Repeat the process with the remaining ingredients and parchment.
- Bake until the packets are browned and have puffed up, about 15 minutes.
- Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors, cut an X into the center of each packet, and carefully pull back the parchment. Sprinkle with green onion greens and sesame seeds, if using. Serve immediately with lime wedges.