Dinner that comes together in minutes! Heck yes. Perfect for those busy weekday meals, but without sacrificing any flavour or wholesome vegetable goodness.

Cooking in parchment paper, or en papillote, is such a wonderful way to lock in flavour and moisture when cooking fish. Most white fish will work with this recipe and the bold flavours of chili, lime, soy and ginger.

Steamed fish, with ginger, soy, green onions and pak choi in parchment paper

Recipe is for one individual package. Multiple quantities depending on how many filets you are cooking.

• 6 oz filet of cod or white fish

• 4-6 stems of pak choi (baby bok choy)

• 1 spring of green onions, cut into 3-4 inch strips

Dressing

• ¼ tsp lime zest

• 1 tsp lime juice

• 1 tsp of fresh ginger, grated

• 3 tsp soy sauce

• ½ tsp sesame seed oil

• 2 tsp olive oil

• ½ tsp red chilli flakes or sliced birds eye chillies (optional)

• Salt and pepper to taste

Preheat oven to 450 degrees. Mix lime zest and juice, ginger, soy sauce, sesame seed oil, olive oil and red pepper flakes in a small bowl. Whisk with a fork to combine.

Cut an 18-inch piece of parchment and fold in half, lengthwise.

Place the pak choi and fillet along each folded crease. Season the fillet with salt and pepper. Dress both the fillet and pak choi with the dressing and springs of green onion.

Fold parchment over fish and crimp the sides of the paper over itself like you are making a dumpling or perogy. Make sure the folds are tight to keep in the steam as it cooks.

Place on a baking sheet and bake for 10 to 12 minutes. Cut the packets just before serving; be careful of any escaping steam.