dinner recipe · #02596
Bok Choy Carrot Ginger Trout Packet
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep15 min
Cook20 min
Inactive0 min
Total35 min
Ingredients
- 1½ lbTrout
- 8 ozBok Choy
- 6 ozCarrot
- ½ tspGround Ginger
- 2 tbspUnsalted Butter
- ½ cupVegetable Broth
- ¾ tspTable Salt
Instructions
- Heat the oven to 400°F (204°C). Wash and prepare the packet ingredients under running water when applicable, keep leafy greens separate from raw meat and poultry, and cut them into bite-size pieces: Bok Choy, Carrot, Ground Ginger.
- Divide the Trout, Bok Choy, Carrot, Ground Ginger, Unsalted Butter, Vegetable Broth, and Table Salt among four parchment or foil packets and seal them.
- Bake for about 20 minutes until the Trout reaches at least 145°F (62.8°C), is opaque, and separates easily with a fork. Open the packets carefully and serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 36.2 g
- Carbohydrates
- 5.7 g
- Fat
- 11.9 g
- Fiber
- 1.8 g
- Sodium
- 637.6 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Fish
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.