Tilapia with bok choy and ginger in parchment

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

A perfectly light and delicious fish and boy choy with ginger and garlic. So easy and lovely to serve wrapped in parchment.

Ingredients

4 (5-ounce) fresh tilapia fillets

1/2 pound baby bok choy, trimmed

1 clove garlic, sliced thinly

1 large carrot, peeled and thinly sliced

1 tablespoon tamari soy sauce

1 teaspoon ginger, grated

1 teaspoon lime juice

Coarse salt and freshly ground pepper, to taste

Green onions, to garnish

Lime slices, to garnish

2 cups rice, Jasmin

Preparation

In small bowl, combine tamari soy sauce, ginger, and lime juice. Set aside.

Preheat oven to 350°F. Cut parchment into 4 heart shapes, each should be 3 inches larger than fish fillets. Place bok choy on one side of each parchment heart. Place tilapia on bok choy, top with garlic and carrots. Drizzle with soy mixture and season with salt and pepper.

Fold parchment over, making small overlapping folds along edges to seal. Place packets on baking sheet and bake 12 to 15 minutes, or until fish is nearly opaque in centre. Transfer packets to dinner plate and let cool slightly. Tear open and garnish with green onions and lime slices. Can also be served with rice on the side.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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