Preheat the oven to 400°F.

Parboil the sweet potatoes for 2-3 minutes in lightly salted boiling water. Drain and rinse quickly in cold water to stop the cooking.

Arrange four pieces of parchment paper large enough to fold over a fish fillet.

To build: arrange a layer of sweet potato slices (slightly overlapping). Next, a layer of bok choy. Season the fish fillets, place on top of greens and put a slice of ginger and lime on each fish. Fold the parchment over to close the parcels.

Place on a baking sheet and transfer to the oven. Bake for about 15-20 minutes (depending on the thickness of the fish.

When done, carefully open all parcels, remove the ginger and lime and spoon 1-2 tablespoons coconut sauce on top of each fish, and/or serve on the side.

*Try snapper, flounder or grouper. It works very well with tilapia, too. Make sure that the fish is scaled if you do skin-on.

Lemongrass coconut sauce

Put all ingredients in a saucepan and bring to a boil. Lower heat and simmer for 20 minutes. Let cool (sauce continues to infuse with flavors from the ingredients). When cool, strain over a bowl. Set aside.