Orange and Ginger Halibut in Parchment

Heat oven to 400°F. Cook the rice according to package directions. Meanwhile, stack the slices of ginger and thinly slice into small sticks. In a small bowl, combine the marmalade, soy sauce and ginger. Tear off four 12-in. squares of parchment paper or aluminum foil and arrange on 2 baking sheets. Divide the bok choy and bell pepper among the squares, place the fish on top, season with 1/2 tsp pepper and spoon the marmalade mixture over the fish. Top each fillet with another square of parchment or foil. Wrap the packets: Sandwich ingredients between 2 square pieces of parchment paper. Fold each edge up and over 3 times. Then fold each corner of the packet under itself to create a seal that will remain intact while packet is in the oven. Bake for 15 minutes. Transfer each packet to a plate. Gently lift the top piece of parchment. Using a paring knife or scissors, cut an X in the center. Fold back the triangles, gently tearing open the paper, to expose the meal inside (be careful of the steam). Serve with the scallions, for sprinkling, and the rice.