Pesce al cartoccio

Ingredienti

• 4 fish fillets, skinless and boneless ((whitefish, tilapia, sole, salmon, or cod))
• 8 shiitake mushrooms, stems removed and sliced
• 1 cup sugar snap peas
• 1 cup sliced red bell peppers
• 4 baby bok choy, chopped
• 4 garlic cloves, minced
• 2-3 inches ginger, peeled and grated
• 2 teaspoons sesame oil
• 1/4 cup soy sauce or braggs liquid aminos
• 1 tablespoon sesame seeds

Preparazione

1. 1

   Preheat oven to 400°F.

2. 2

   Cut four pieces of parchment paper approximately 12 by 16 inches. Fold each in half and open back up.

3. 3

   On one half of each sheet, layer a quarter of the bok choy, mushrooms, snap peas, and bell pepper. Top with one minced garlic clove and a quarter of the grated ginger. Repeat for each packet.

4. 4

   Place a fish fillet on top of each vegetable pile. Drizzle each with a quarter of the sesame oil and soy sauce, sprinkle with a quarter of the sesame seeds.

5. 5

   Starting at one end of the parchment, fold the edges of the paper over several times continuing to make creases all around the fish until it’s completely enclosed and no air can escape.

6. 6

   Place on a baking sheet. Repeat with the remaining packets.

7. 7

   Bake for 20 minutes.

8. 8

   Transfer to plates, cut open the top with scissors, let steam escape (be careful, it’s hot!), and serve. My family likes to add a scoop of rice to their packet and let it soak up all the juices!