Citrus Ginger Fish Pouches - cooking recipe

Ingredients

1 medium lemon
1 medium orange
1 tbsp light soy sauce
2 cloves garlic, crushed
1 piece (3/4 inch) fresh ginger, grated
2 None baby bok choy, quartered lengthwise
4 None firm white fish fillets (4 oz each)

Preparation

Preheat the oven to 400\u00b0F.
Using vegetable peeler, remove two strips of peel carefully from lemon and orange. Cut peel into thin strips. Squeeze juice from fruit into small bowl. Stir in soy sauce, garlic, ginger and peels.
Divide bok choy among four 8-inch squares of parchment paper or foil. Place fish on bok choy; drizzle with juice mixture. Gather corners of parchment paper together above fish; twist to enclose securely. Place pouches on baking pan.
Bake 15 mins. Let stand 5 mins before serving.