Green Curry Fish Parcels
Gluten-Free, Dairy-Free, Paleo, and Whole30
Servings: 2
Ingredients
- 2 16-inch sheets of parchment paper
- 1 small head baby bok choy core removed and quartered lengthwise
- 1 small red bell pepper core removed and thinly sliced
- 1 small shallot halved and thinly sliced
- 2 8-ounce halibut fillets, skin and pin bones removed
- Zest of ½ lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon green curry paste
- 1/4 cup unsweetened coconut milk
- 2 teaspoons tamari
- 1/4 cup chopped fresh Thai basil and/or cilantro for garnish
Instructions
- Preheat the oven to 400℉.
- Lay the two sheets of parchment paper flat on a work surface. Divide the bok choy, bell pepper, and shallot evenly between the center of each sheet.
- Place a halibut fillet on top of the vegetables. Season each fillet with the lime zest, salt, and pepper.
- In a small bowl, whisk together the green curry paste, coconut milk, and tamari. Spoon the mixture evenly over each piece of fish.
- Fold the parchment paper over the fish to create a sealed packet. Bring the long edges together and fold them over several times, then tuck or fold the ends under to fully enclose.
- Place the packets on a sheet pan and bake for 20 to 25 minutes, or until the fish is cooked through and flakes easily with a fork.
- Carefully open the packets (watch for steam) and garnish with fresh herbs before serving.
Nutrition
Calories: 269kcal | Carbohydrates: 10g | Protein: 35g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 83mg | Sodium: 1078mg | Potassium: 1012mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5809IU | Vitamin C: 105mg | Calcium: 102mg | Iron: 2mg