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

Ingredients

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

Instructions

Preheat oven to 400 degrees.
[1]
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.
[2]
Bring the long sides of the paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
[3]
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

Ingredients

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

Instructions


[1]
Cook rice according to package instructions.
[2]
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.