Sea Bass with Lemon and Bok Choy | Sesame-Lime Rice

Prep time: 15 minutes Cook time: 15 minute

per serving: 282 calories; 35 grams protein; 13 grams total fat; 2 grams fiber; 2 grams saturated fat; 6 grams carbohydrates; 114 mgs cholesterol; 193 mgs sodium; 7 WW points plus

Quick Lower Calorie

Sea Bass with Lemon and Bok Choy


1 head bok choy tough stems trimmed

4 green onions halved and cut into strips

6 ounces whole button mushrooms halved

coarse salt and freshly ground pepper, to taste

1 whole lemon thinly sliced

4 striped sea bass, skinless, 5 ounces each (can sub halibut)s

2 tablespoons olive oil

parchment paper


Preheat oven to 400 degrees.
Trim the stems from the bok choy and coarsely chop.Divide bok choy (if your head of bok choy is huge, you might not use it all) among 16-inch long pieces of parchment paper (one for each serving). Top with green onions and mushrooms. Season with salt and pepper. Top each with one lemon slice, a fish fillet and then another lemon slice. Drizzle with oil and season with salt and pepper.
Bring the long sides of the paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, about 15 minutes. Carefully open each packet and serve immediately.

Sesame Lime Rice


1 cup jasmine rice

coarse salt and freshly ground pepper, to taste

2 tablespoons toasted sesame seeds

1 tablespoon toasted sesame oil (can sub reg sesame oil)

1 tablespoon lime juice plus zest to taste


Cook rice according to package instructions.
Toss rice with sesame seeds, oil, a little lime zest (to taste) and lime juice. Season with salt and pepper and fluff with a fork.