Baking fresh ingredients in parchment packets requires less fat than other cooking methods and keeps fish moist and tender. Quick cleanup is an added bonus.



1 pound baby bok choy, trimmed and leaves separated
4 scallions, halved and cut into strips lengthwise
6 ounces shiitake mushrooms, stems trimmed, halved if large
Coarse salt and ground pepper
8 thin lemon slices
4 skinless striped bass or halibut fillets (6 ounces each)
2 tablespoons extra-virgin olive oil


  1. Preheat oven to 400 degrees. Divide bok choy among four 16-inch-long pieces of parchment paper. Top with scallions and mushrooms. Season with salt and pepper. Top each with 1 lemon slice, 1 bass fillet, and another lemon slice and drizzle with 1 1/2 teaspoons oil. Season with salt and pepper. Bring long sides of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
  2. Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, 15 minutes. Carefully cut open each packet and serve immediately.