Baked Fish with Steamed Bok Choy and Chimichurri Sauce

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Baked Fish with Steamed Bok Choy and Chimichurri Sauce

January 17, 2019


White fish is the perfect canvas for a flavourful sauce – and this chimichurri certainly packs a fresh flavour hit! Plus, this recipe is Phase 2 friendly and is really simple to put together, too!

Serves 1


For the Baked Fish and Bok Choy:

For the Chimichurri Sauce:


  1. Preheat oven to 180 degrees Celsius.
  2. Combine all of the chimichurri sauce ingredients into processor and slowly add the water until you reach the desired consistency.
  3. Place the fish on a large piece of baking paper and squeeze the juice of half a lemon on top of the fish, add salt, pepper, chopped garlic, chopped ginger and the rest of the lemon (sliced). Add ¼ of the chimichurri sauce, and wrap paper around the fish, tucking in the edges. Bake for 20 minutes.
  4. Trim and steam the bok choy for 1 minute over boiling water.
  5. Remove fish from the oven and let sit for a further 10 minutes still wrapped. Then place on plate with the steamed bok choy and the rest of the chimichurri sauce. Serve with extra salt and pepper and lemon wedge (optional).
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Tessa Pennick

Tessa Pennick

I have always had a passion for health and nutrition, which has continued to grow throughout the three years that I have worked at Changing Habits. I love working with like-minded people as it means that I'm constantly learning and growing, which helps me live a healthy and happy lifestyle! Cooking has always been a passion of mine and I often spend hours in the kitchen experimenting with new recipes. I love taking traditional recipes and recreating them with the healthiest possible ingredients. Creating recipes for Changing Habits has just made my passion for food grow even further and I am always thinking about what to create next! Follow me on Instagram at @healthybitez_
Tessa Pennick

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