Asian Steamed Halibut with Scallions & Bok Choy

We teamed up with goop & the co-author of GP’s second cookbook, Thea Baumann, to share a few of her favorite #ItsAllEasy recipes. Get your hands on a copy of the beautiful, healthy and easy* cookbook, It’s All Easy: Delicious Weekday Recipes for The Super-Busy Home Cook, here. This one-and-done halibut dinner is one of the most delicious meals we've ever tried... Yes, even next to our other parchment baked halibut. All of the ingredients cook together simultaneously and you have a gourmet, Asian-inspired meal in less than 20 minutes! There is nothing more satisfying.

Here's how it's done:

Makes 4 servings*


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


  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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