2 pieces chilean sea bass (approx 1 lb total weight)
1 red bell pepper julienne-cut
6 shitake mushrooms, sliced
2 small head bok choy, sliced
½ C coconut aminos
2 tsp sesame oil
2 tsp hoisin sauce
2 tsp honey
1 tsp fresh ginger, grated
2 parchment bags (can purchase at specialty grocery stores or on Amazon - can also wrap in parchment paper instead)
Instructions
Preheat oven to 375 degrees.
In a small bowl whisk together coconut aminos, sesame oil, hoisin, honey and ginger.
Place 2 parchment bags on a large rimmed sheet pan. Divide the vegetables evenly. Place bok choy in the bags, place the sea bass filets on top of bok choy, top with peppers and mushrooms. Pour half of sauce into each bag. Fold bags over pushing out any air and leave the folded side down to secure the bag.
Bake for 15 minutes, if filets are really thick bake for 18 minutes.
Remove from oven, cut open parchment bags. Transfer fish and veggies to a plate and spoon sauce from the parchmebt bag over the top to serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chilean-sea-bass-en-papillote/