Rock Cod with Shiitake Mushrooms

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Captain Justin Fleck of the Excel.

Ingredients:

2 tomatoes, sliced 1/4 inch thick
Salt, pepper

1 1/2 Tbs. grated ginger root

2 large cloves garlic, minced

2 green onions, sliced diagonally

3 large shiitake mushrooms, sliced

4 rock cod fillets, 4 ounces each

2 heads baby bok choy, cut into quarters lengthwise

1/2 cup chicken broth

Preparation:

Arrange 1/4 of tomato slices overlapping in a circle in center of piece of foil about 18 inches long. Season with salt and pepper to taste. Sprinkle with 1/4 of ginger root, garlic, green onions and shiitake mushrooms. Place 1 fillet on top of vegetables. Place 2 pieces bok choy on each side of fish. Drizzle 2 tablespoons chicken broth on top. Fold over top of foil and seal sides. Repeat process with remaining ingredients.

Bake packets at 425° until fish just begins to flake, about 20 minutes. To serve, transfer fish and vegetables onto plate. Stir juices and spoon over fish.