Asian sauce: Mix all the ingredients for the sauce. Set aside. Fish en papillote: Position the baking rack in the middle of your oven and pre-heat it to 450°F. Cut 4 rectangles of parchment paper or aluminum foil measuring about 15 inches x 20 inches Spread the bok choy and shallots in the middle of the paper or foil. Add the fish fillet. Salt and pepper. Spread the sweet peas and slices of lemon on top of the fish. Add 2 Tbsp. (30 mL) of sauce. Close every papillote by folding in half, lengthwise, then fold the ends and place them under the papillote. You can also tie the ends with string so the sauce doesn’t leak. Set the papillotes on a baking sheet and cook in the oven for 12 to 15 minutes at most. Open the papillotes and drizzle more sauce. Garnish with fresh cilantro and toasted sesame seeds. Serve immediately. Source: K pour Katrine

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Asian sauce : 1/4 cup (60 mL) toasted sesame oil 1/4 cup (60 mL) mirin 1/4 cup (60 mL) tamari 1/4 cup (60 mL) rice vinegar 1 Tbsp. (15 mL) ginger, grated 2 garlic cloves, chopped 2 Tbsp. (30 ml) brown sugar 1/4 cup (60 mL) sprigs of cilantro, chopped fish papillote: 4 white fish fillets of your choice, without the skin (cod, tilapia, haddock) 4 heads of bok choy, quartered lengthwise 4 shallots, sliced diagonally 1 cup (250 mL) sweet peas 4 thin lemon slices fresh cilantro and toasted sesame seeds for garnish