Fish in Parchment
Yield
1 servingPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
salmon fillets
|
|
| 1 | teaspoon |
dijon glaze
|
* |
| ⅛ | cup |
sweet bell peppers
3 colors, seeds and pits removed, julienned |
*
|
| 1 | teaspoon |
lemon juice
fresh |
|
| ⅛ | each |
red onion
thinly sliced and separated into rings |
|
| 1 | each |
parchment paper
12 inch square |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
salmon fillets
|
|
| 5 | ml |
dijon glaze
|
* |
| 3E+1 | ml |
sweet bell peppers
3 colors, seeds and pits removed, julienned |
*
|
| 5 | ml |
lemon juice
fresh |
|
| 0.1 | each |
red onion
thinly sliced and separated into rings |
|
| 1 | each |
parchment paper
12 inch square |
* |
Directions
Preheat oven to 450℉ (230℃). with oven rack in center of oven.
Brush fish with glaze or other seasoning and place it in center of parchment. Sprinkle lemon juice over the peppers and place them and onion slices around the fish.
Wrap the edges of the paper over the fish, rolling edges tightly to prevent steam from escaping.
Place the parchment package in an oven-proof pan and bake for 5 to 8 minutes, until fish is cooked.
Remove from the oven, and prick the parchment package with a sharp knife to release steam.
