This tender dish is deliciously simple and flavourful. It is the perfect meal to make just for one, two, or many mouths. The veggie star from our garden in this one is the pak choi (baby bok choy), which grows light and leafy green, and the fragrant green onions. The crisp stalks and leaves of the pak choi have a nice mild flavour as well as boasting many health benefits, and are always ready for a light saute, stir fry, or a steam such as this.
Cooking in parchment (en papillote) seals in the moisture and yields a silken entree and deliciously crisp-tender vegetables. It’s easily done too. Simply cut a large square of parchment and fold in half, place vegetables and fish to one side of the crease, dress with preferred seasonings, then fold parchment over and crimp around the edges to seal. Baking time is a mere 10-12 minutes to yield a perfect personal meal. The chili, ginger, and soy flavouring on this dish (see recipe below) is a simple and perfect addition.
This tasty recipe (and stunning photographs) was created by one of our favourite Edmonton food bloggers (and farm fan), Jessica Musslewhite of MUSHROOMS & THYME blog. (For more fabulous food inspiration, be sure to check her out!) In the meantime, give yourself some time off from busy meal prep and just whisk this small handful of ingredients together for an easy and flavour-filled meal.