I had the pleasure of teaming up with goop and the co-author of GP’s second cookbook, Thea Baumann, to make three recipes from ‘It’s All Easy’ and honestly, it is all easy!

We made this one-and-done halibut dinner and not only is it delicious, but as Thea pointed out, the parchment baked fish makes for an excellent dinner party dish because it’s easy to make it bulk. All of the ingredients cook together simultaneously making a gourmet, Asian-inspired meal in less than 20 minutes. Here’s the recipe:

p.s. how cute are those pink goop bowls (avail here)!? #need

Grab:
4 scallions, sliced
4 baby bok choy, halved
1 thumb-sized piece of ginger, peeled & thinly sliced
4 5-6oz halibut fillets (boneless & skinless)
4 tsp sesame oil, separated
4 tsp mirin, separated
4 tsp tamari, separated
Salt & pepper
Parchment paper

Make:
1. Layer four 9 x 11″ pieces of parchment paper on a flat surface

2. Place one quarter of the scallions, 1 bok choy, and one-eighth of the sliced ginger in the lower third section of each piece

3. Place the halibut fillet on top of the veggies, season with salt and pepper then add the remaining sliced ginger on top of the fish

4. Pour 1 teaspoon each of the sesame oil, mirin and tamari over each filet

5. Carefully fold the top half of the parchment paper over the fish to make a rectangle, then; starting with one edge, tightly roll up the parchment paper until no liquid can escape and repeat with the other two edges

6. Place on a baking sheet and bake at 400 for 15-20 minutes (depending on how thick your fillets are)

7. Transfer to plates and ENJOY!

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