Cod, Shrimp and Bok Choy Papillote
These little parcels, filled with succulent seafood goodness, should be prepared at the last minute: The acidity from the limes can perforate the aluminum foil if left for too long.
Ingredients
- 8 oz (225 g) bok choy, cut into 4 slices lengthwise
- 1 small red onion, thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 clove garlic, chopped
- ½ tsp (2.5 ml) sambal oelek
- 1 lb (454 g) cod fillet, cut into 4 steaks
- ½ lb (225 g) medium peeled shrimp (31-40)
- 1 lime, cut into 12 thin slices
- Salt and pepper
Instructions
- In a large bowl, combine all the ingredients. Season with salt and pepper.
- In the centre of four large sheets of aluminum foil, place a 6-inch (15 cm) square sheet of parchment paper. Divide the vegetable mixture among the parchment paper.
These little parcels, filled with succulent seafood goodness, should be prepared at the last minute: The acidity from the limes can perforate the aluminum foil if left for too long.