1/4 cup horseradish mustard
1/4 cup finely chopped parsley, divided
2 tablespoons water
1/4 teaspoon freshly ground pepper
2 baby bok choy, trimmed and quartered lengthwise
1 tablespoon extra-virgin olive oil
1-1 1/4 pounds tuna, wild salmon, mahi-mahi or cod, skinned if desired, cut into 4 portions
Preheat oven to 475°F.
Combine mustard, 3 tablespoons parsley, water and pepper in a small bowl. Toss bok choy, oil and 2 tablespoons of the mustard sauce in a large bowl.
Cut four 20-inch sheets of foil. Arrange 2 bok choy quarters in the center of each piece, top with a portion of fish and 1 tablespoon of the remaining sauce. Bring the short ends of foil together, fold over and pinch to seal. Pinch the side seams together to seal the packets and place on a large baking sheet.
Bake the packets until the fish is opaque in the center, about 15 minutes (depending on thickness). When opening a packet to check for doneness, be careful of the steam. Serve, sprinkled with the remaining 1 tablespoon parsley.
7 g fat
1 g sat
5 g carbohydrates
0 g total sugars
30 g protein
2 g fiber
SmartPoints value : 3