Parchment Steamed Branzino with Ginger, Scallions and Greens Recipe

Instructions

1. 1

   Preheat oven to 400˚F.

2. 2

   Cook the quinoa: Place the dry quinoa in a small pot with 1½ cups cold water and a pinch of salt, bring to a boil. Cover, turn the heat to low. Cook for exactly 15 minutes, remove from the heat, uncover and fluff with a fork.

3. 3

   On the work surface, both sheets of parchment paper lengthwise. You will make 2 packages with 2 fish fillets in each and half the veggies in each.

4. 4

   Using the lower half of the parchment paper, lay down the pea shoots or watercress (this will be the “bed” for the fish). Drizzle the greens with a little oil and soy sauce, tamari or coconut aminos.

5. 5

   Lay the fish fillets on top of the pea shoots.

6. 6

   Drizzle a small amount of the oil on the fish and season with salt and pepper.

7. 7

   Distribute the sliced bok choy, sliced mushrooms, red chili and onion evenly on top of the fish.

8. 8

   Drizzle the contents of the package with the oil and coconut aminos, sprinkle with a little more salt and pepper.

9. 9

   Fold the upper half of the parchment paper over the vegetable/fish mound (you should leave enough space around the food to allow the air to expand and circulate). Starting from one corner, make a fold in the parchment, continuing along the half moon with overlapping folds. Make very tight, closely overlapping little folds starting from one corner and work your way around, towards the opposite corner. Fold the last fold over it self and staple the last fold to itself and then staple a few of the folds along the parchment paper. Place the packages on a cookie sheet and bake for 20-30 minutes.

10. 10

    Cut the packages open and either slide the contents onto a plate or serve directly from the open parchment (you can cut away the top flap and staples). Serves 2-4