Asian Inspired Tilapia in Parchment
(serves 4)

6 baby bok choy, washed and broken into it’s leaves
2 large carrots, into stripped about 1cm x 1/4cm wide
1 zuchini cut into discs
1 summer squash, cut into discs
1 red pepper, cut into strips
4 pieces of tilapia or other fish (adjust cooking time if using thicker fish)
salt and pepper
2T soy sauce
1T ponzu sauce
1T water
1 garlic clove, minced
2T ginger, minced
4 large (2ft long) strips of parchment

Preheat the oven to 350F. In a small bowl combine ginger, garlic, ponzu and soy and set aside. Fold a strip of parchment in half widthwise. In the center of one half pile a quarter of the bok choy, followed by a quarter of the zucchini, squash, carrots and red pepper. Press down the pile so you can get it all on there. Drizzle the veggies with a spoonful of the sauce. Generously sprinkle the fish with salt and pepper and place on top of the veggie pile. Drizzle with another spoonful of the sauce.

Now get out your stapler . Fold the parchment over itself and starting at one open edge create small overlapping folds and staple ever few inches. (See picture below.) Bake for 18-20 minutes. When finished, transfer to a bowl (careful of staples) and serve.