Sesame Halibut en Papillote

1 tablespoon dark sesame oil, divided
2 garlic cloves, minced
4 cups shredded bok choy
1/2 teaspoon salt, divided
1/2 teaspoon chile paste with garlic
4 (6-ounce) halibut or flounder fillets (about 1 inch thick)
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame seeds, toasted


Preheat oven to 400?.
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add garlic; saut? 30 seconds.
Add bok choy and 1/4 teaspoon of salt; saut? 5 minutes or until crisp-tender. Remove from heat; stir in chile paste. Sprinkle fish evenly with 1/4 teaspoon salt and pepper.
Cut 4 (15-inch) squares of parchment paper. Fold each square in half, and open each.
Place 1/2 cup bok choy near fold; top with 1 fillet. Drizzle each serving with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon sesame seeds.
Fold papers; seal edges with narrow folds. Place the packets on a baking sheet.
Bake at 400? for 18 minutes or until paper is puffy and lightly browned. Place 1 packet on each of 4 plates, and cut open. Serve immediately.
from Cooking Light