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Baked Fish with Steamed Bok Choy and Chimichurri Sauce

Yields1 Serving

White fish is the perfect canvas for a flavourful sauce - and this chimichurri certainly packs a fresh flavour hit! It's really simple to put together, too.

Baked Fish and Bok Choy
 100 g white fish (fillet)
 1 small knob of ginger, peeled
 1 clove of garlic
 1 lemon
 2 bunches of bok choy
 Changing Habits Seaweed Salt and Changing Habits Pepper to taste
Chimichurri Sauce
 3 cups coriander, leaves and stems, washed
 1 small knob of ginger, peeled
 2 cloves of garlic
 Juice of 1 lemon or lime
 Pinch Changing Habits Seaweed Salt
 1/2 tsp Changing Habits Pepper
 3 cups spinach leaves
 A dash of apple cider vinegar
 1/8 cup filtered water
1

Preheat oven to 180 degrees Celsius.

2

Combine all of the chimichurri sauce ingredients into processor and slowly add the water until you reach the desired consistency.

3

Place the fish on a large piece of baking paper and squeeze the juice of half a lemon on top of the fish, add salt, pepper, chopped garlic, chopped ginger and the rest of the lemon (sliced). Add ΒΌ of the chimichurri sauce, and wrap paper around the fish, tucking in the edges. Bake for 20 minutes.

4

Trim and steam the bok choy for 1 minute over boiling water.

5

Remove fish from the oven and let sit for a further 10 minutes still wrapped. Then place on plate with the steamed bok choy and the rest of the chimichurri sauce. Serve with extra salt and pepper and lemon wedge (optional).

Nutrition Facts

Servings 0

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