Halibut Papillote with Ginger and Bok Choy

Name: Halibut Papillote with Ginger and Bok Choy
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: International
Ingredients: 260 g Atlantic halibut fillet, raw; 250 g Bok choy, raw; 1 tsp fine strips Fresh ginger; 1 tsp Sesame oil

Enclosed steam-cooking that preserves the extreme delicacy of halibut under subtle Asian aromatics.

EasyPrep 10 minCook 12 min2 servings

Nutrition facts

Per serving

167Calories

30gProtein

2gCarbs

5gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Atlantic halibut fillet, raw260 g
Bok choy, raw250 g
Fresh ginger1 tsp fine strips
Sesame oil1 tsp

Steps

1
Preheat the oven to 180°C. Cut the bok choy heads in half lengthwise.
2
Place the bok choy at the bottom of a large sheet of parchment paper and lay the halibut fillet on top.
3
Scatter ginger strips on top and drizzle with a touch of sesame oil.
4
Seal the parchment packet tightly and bake for 12 minutes.

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