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Red Snapper Parcels with Julienne of Vegetables

 

24

Yield

4

servings

Prep

25

min

Cook

20

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

4 each red snapper fillets
*
1 large tomatoes
peeled, chopped
1 tablespoon ginger root
chopped
1 medium onions
sliced
3 each leeks
julienned
*
1 each carrots
julienned
½ bunch chives
*
4 sprigs chervil
*
4 tablespoons white wine

Directions

Preheat oven to 350℉ (180℃).

Fold four 15x10-inch pieces of parchment paper in half.

Cut out a large half heart shape along the crease of each piece of parchment paper.

Lightly season the snapper fillets with salt and pepper.

Lightly brush each heart-shaped piece of parchment with butter.

Place a heaping tablespoon of the diced tomato on the paper and top with snapper fillet.

Place a quarter of the amount of the lemon zest, ginger, onion, carrot, and leeks on top of the snapper.

Reserve half of the chives for garnish.

Place a quarter of the remaining chives and 1 sprig of chervil on top of the vegetables.

Sprinkle 1 tablespoon of white wine over the vegetables and fish.

Seal the parcel by tightly folding up the edges and twisting the ends.

Repeat process for the remaining fillets.

Arrange the parcels on a baking sheet.

Bake for approximately 8 to 10 minutes.

Transfer the parcels to individual serving plates.

Garnish with the remaining chives and diced tomatoes.

Immediately serve the parcels unopened.

Each guest can carefully open their parcel.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 862% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 59% Vitamin C 15%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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