• 4 4-6 oz, sea bass filets (can substitute Orange Roughy or Red Snapper)
  • 1 3” piece ginger, peeled and sliced thin
  • 4 garlic cloves, sliced thin
  • 2 green onion, chopped
  • 6 heads baby bokchoy, sliced
  • 12 shiitake mushrooms, sliced
  • 8 sprigs cliantro
  • 1 cup tamari low sodium organic soy sauce
  • juice of 5 limes
  • 2 T. sugar
  • Brown rice
  • Heavy duty tin foil

Preheat oven to 400. Cook brown rice according to instructions. Place each fish filet in its own large sheet of heavy duty tin foil that has been placed in a pyrex or oven-proof casserole dish (if your casserole dish is smaller, you made need to use two dishes). Make sure each sheet of tin foil is large enough to be sealed after all ingredients are added. Evenly distribute the garlic, ginger, green onions, bokchoy and mushrooms over the fish, top with cilantro sprigs. in a medium bowl or glass measuring cup, stir together the tamari soy sauce, lime juice and sugar until the sugar dissloves, about one minute. Pour the liquid evenly into the four foil pouches. Securely seal up each foil pouch. Bake until fish flakes, about 30 minutes.

Remove the cilantro springs from the top before serving. Serve over brown rice. I love the ginger slices and don’t mind a piece of garlic here or there but some may want to avoid these when eating…enjoy! Serves 4.