Ingredients

4 cups baby spinach
4 tilapia fillets (6 to 7 oz each)
8 tsp extra-virgin olive oil
8 oz thin asparagus, trimmed and cut into lengths about 2 in. long
4 tsp each capers and minced shallots
2 tsp fresh thyme leaves
1 tsp salt
1/2 tsp pepper
8 to 12 thin slices lemon

Directions

1. Place oven rack in center of oven. Heat oven to 425ºF. You’ll need a rimmed baking pan and 4 pieces of parchment paper or nonstick foil (each about 16 in. long).
2. To make each packet: Place 1 cup spinach in center of parchment. Top with a tilapia fillet. Brush fish with 1 tsp of the olive oil. Scatter 1/2 cup of the asparagus on and around fish. Scatter 1 tsp each of the shallots and capers, and 1/2 tsp of the thyme over top. Drizzle with another tsp of the oil; sprinkle with 1⁄4 tsp of the salt and 1/8 tsp of the pepper. Top fish with 2 or 3 slices of the lemon.
3. Bring long ends of paper together and fold down 3 times to make a seam. Place on baking pan and tuck ends underneath. Repeat with remaining ingredients to make 4 packets.
4. Bake 15 minutes until packets are puffed. Open 1 packet to test doneness. If fish isn’t opaque at center, reseal packet and return to oven. Check again after 5 minutes.

Serves 4.

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Ingredients

4 6-ounce skinless arctic char fillets (about 1 inch thick)
Kosher salt and freshly ground pepper
4 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces white button mushrooms, sliced
2 shallots, finely chopped
2 tablespoons red wine vinegar, plus more for drizzling
2 teaspoons whole-grain mustard
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
2 bunches arugula, trimmed

Directions

1. Preheat the oven to 350 degrees. Season the fish with salt and pepper.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes. Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes.
3. Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 3 tablespoons oil. Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute. Stir and cook until browned all over, about 3 more minutes. Add the shallots and cook until soft, stirring, about 2 minutes. Whisk in 2 tablespoons vinegar and the mustard and bring to a boil. Remove from the heat and stir in the chives and parsley.
4. Drizzle the arugula with oil and vinegar in a bowl, season with salt and pepper and toss. Divide among plates and serve with the fish. Spoon the mushrooms and pan juices on top.

Serves 4.

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Ingredients

1 1/2 pounds firm or extra-firm tofu, cut into 12 equal slices
7 tablespoons soy sauce
3 tablespoons mirin
3 tablespoons honey
1 teaspoon crushed red pepper flakes
2 tablespoons neutral oil, such as grapeseed, canola or sunflower
3/4 pound udon or soba noodles
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame seed oil
1 pound baby bok choy, rinsed well but not trimmed
1 cup kimchee
1 scallion, thinly sliced

Directions

1. Fill a large pot three-quarters full with water and place over high heat. Bring to a boil, and keep the water at a boil while you prepare the tofu.
2. Lay the tofu slices on one half of a clean cloth towel. Fold the other half over the tofu and gently press down to extract any excess moisture.
3. Place 6 tablespoons of the soy sauce, the mirin, honey, and red pepper flakes in a small bowl and whisk to combine.
4. Warm a large nonstick skillet over high heat and add the neutral oil. Let it heat for 30 seconds. Add the tofu and fry until golden brown on the bottom, about 3 minutes. Flip the pieces over, pour on the soy mixture, and cook until the sauce has reduced and thickened, another 5 minutes.
5. Meanwhile, add the noodles to the boiling water and cook according to package instructions until done. Drain the noodles, and transfer them to a large bowl.
6. Add the sesame seeds, sesame oil, and remaining soy sauce, tossing the pasta to blend well. Return the pot to high heat and add the bok choy and 1 cup of water. Cover the pot and steam until the bok choy is crisp-tender and bright green, about 2 minutes. Serve the noodles topped with greens and tofu, sprinkled with scallions.

Serves 4.

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