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Preheat oven to 400*F (200*C).
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Tear two rectangular pieces of parchment paper (baking paper).
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Place 1/2 of the lemongrass on each piece of paper in the middle.
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Salt and pepper both sides of the fish filets and place on top of the lemongrass.
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Top each filet with two lemon slices.
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Gather two opposing ends of the parchment and fold over 1" at a time creasing as you go.
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Keep folding until you can no longer fold while still giving the fish a little room to breathe.
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Fold the ends and tuck under the fish and place on a baking sheet so the ends remain secure.
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Bake for approximately 20 minutes.
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When just a few minutes of cooking time remain, bring 2" of water to boil in a sauce pan with steamer attachment.
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Steam bok choy whole for 2 1/2 minutes.