Be careful of steam when opening foil.
Preheat oven to 400°F. Cut four squares of foil or parchment paper large enough to hold fish and bok choy (to be covered with another square). Divide the bok choy and bell pepper evenly among the squares. Place the halibut fillets on top, sprinkle with black pepper, and top with the scallions and zest. In a small bowl combine the soy sauce, vinegar, oil, and ginger. Spoon the mixture evenly over the halibut. Top each fillet with another square of parchment or foil and fold the edges over several times to seal well. Bake for 15 minutes. While fish packets are cooking, microwave the cauliflower per package instructions; set aside covered. Next microwave the sweet potatoes after washing them. Puncture a few times with a fork. Place on paper towel or microwave-safe dish. Cook on high for 4 minutes. Turn potatoes over and cook another 3 minutes. Transfer each fish packet to a plate. Serve with a knife to slit open the package. Be careful of the steam that will escape. Divide the cauliflower among the 4 plates and drizzle with extra virgin olive oil. Each plate gets 1/2 sweet potato. Enjoy berries for dessert.