{ Steamed Fish + Pak Choi in Parchment }

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.

Steamed Fish and Pak Choi in Parchment

Recipe is for one individual package. Multiple quantities depending on how many filets you are cooking.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 1 serving


  • 6 oz fillet of cod or white fish
  • 4-6 stems pak choi
  • 1 sprig green onion cut into 3-4" strips


  • 1/4 tsp lime zest
  • 1 tsp lime juice
  • 1 tsp fresh ginger grated
  • 3 tsp soy sauce
  • 1/2 tsp sesame seed oil
  • 2 tsp olive oil
  • 1/2 tsp red chili flakes or sliced birds eye chilies (optional)
  • salt and pepper to taste


  • Preheat oven to 450 degrees. Mix lime zest and juice, ginger, soy sauce, sesame seed oil, olive oil and red pepper flask in a small bowl. Whisk with a fork to combine.
  • Cut an 18-inch piece of parchment and fold in half lengthwise.
  •  Place the pak choi and fillet along each folded crease. Season the fillet with salt and pepper. Dress both the fillet and pak choi with the dressing and springs of green onion.
  • Fold parchment over fish and crimp the sides of paper over itself like you are making a dumpling or perogy. Make sure the folds are tight to keep in the steam as it cooks.
  •  Place on a baking sheet and bake for 10 to 12 minutes. Cut the packets just before serving; be careful of any escaping steam.