Green Bean and Bass Pouches Recipe

Name: Green Bean and Bass Pouches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound trimmed fresh green beans; 1 small red bell pepper, seeded and sliced; 2 baby bok choy, sliced lengthwise; 12 thin slices peeled fresh gingerroot; 1 teaspoon ground coriander, 1/3 palmful; 2 teaspoons seafood seasoning, 2/3 palmful (recommended: Old Bay); Freshly ground black pepper; 4 (6 to 8-ounce) black bass or sea bass fillets; 1/2 cup hoisin sauce; 1/4 cup orange juice; 2 scallions, finely chopped; 2 tablespoons chopped fresh cilantro leaves

Servings: persons

1 pound trimmed fresh green beans
1 small red bell pepper, seeded and sliced
2 baby bok choy, sliced lengthwise
12 thin slices peeled fresh gingerroot
1 teaspoon ground coriander, 1/3 palmful
2 teaspoons seafood seasoning, 2/3 palmful (recommended: Old Bay)
Freshly ground black pepper
4 (6 to 8-ounce) black bass or sea bass fillets
1/2 cup hoisin sauce
1/4 cup orange juice
2 scallions, finely chopped
2 tablespoons chopped fresh cilantro leaves

1
Preheat the oven to 425 degrees F.
2
Cut off 4 large rectangles of foil, 16 to 18 inches each.
3
Put a piece of the foil on a baking sheet and spread the other 3 across the countertop.
4
Scatter 1/4 of the beans, peppers, and bok choy in the center of each piece of foil.
5
Arrange 3 slices of ginger on top of each vegetable stack.
6
Combine the coriander, seafood seasoning, and a few grinds of black pepper in a small bowl, then sprinkle the mixture over the top of the fish.
7
Arrange the fillets over the vegetables.
8
In a small bowl combine the hoisin with the orange juice, then drizzle the sauce evenly over the fish.
9
Sprinkle with the scallions and cilantro and fold the long sides of the foil up over the fish.
10
Roll the foil down a few turns to secure, then roll in the short sides to close the packet.
11
Once the packets are formed you should be able to line them up on a large baking sheet.
12
Bake until the fish is just opaque (open 1 packet to check), about 15 minutes.
13
Remove the baking sheet from the oven and transfer the pouches onto serving plates.
14
Open the pouches, and serve.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound trimmed fresh green beans, 1 small red bell pepper, seeded and sliced, 2 baby bok choy, sliced lengthwise, 12 thin slices peeled fresh gingerroot, and more.

Yes, Green Bean and Bass Pouches falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Bean and Bass Pouches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions