This is a super simple and healthy dinner you can have on the table in less than an hour. Combine with a green salad or baked sweet potato and you're all set!
Prep Time:15 Minutes |
Cook Time:30 Minutes |
Ready In:45 Minutes |
Ingredients:
- 1/4 cup(s) horseradish mustard
- 1/4 cup(s) finely chopped parsley (divided)
- 2 tablespoon(s) water
- 1/4 teaspoon(s) freshly ground pepper
- 2 baby bok choy (trimmed and quartered lengthwise)
- 1 tablespoon(s) extra-virgin olive oil
- 1 - 1 1/4 lbs tuna, wild salmon, mahi-mahi or cod, skinned if desired, cut into 4 portions
Instructions:
- Preheat oven to 475°F.
- Combine mustard, 3 tablespoons parsley, water and pepper in a small bowl. Toss bok choy, oil and 2 tablespoons of the mustard sauce in a large bowl.
- Cut four 20-inch sheets of foil. Arrange 2 bok choy quarters in the center of each piece, top with a portion of fish and 1 tablespoon of the remaining sauce. Bring the short ends of foil together, fold over and pinch to seal. Pinch the side seams together to seal the packets and place on a large baking sheet.
- Bake the packets until the fish is opaque in the center, about 15 minutes (depending on thickness). When opening a packet to check for doneness, be careful of the steam. Serve, sprinkled with the remaining 1 tablespoon parsley.
Recipe from eatingwell.com
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