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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Arctic Char and Vegetables in Parchment Hearts

Cooking Light MARCH 2011

  • Yield: 2 servings (serving size: 1 fillet, 1/2 cup vegetables, and about 1 tablespoon sauce)
  • Total:25 Minutes

Ingredients

  • 1 1/2 tablespoons unsalted butter, softened
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh dill
  • 2 (6-ounce) arctic char fillets (about 1 inch thick)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 cup julienne-cut leeks
  • 1/4 cup julienne-cut red bell pepper
  • 1/4 cup julienne-cut carrot
  • 1/4 cup julienne-cut snow peas

Preparation

1. Preheat oven to 450°.

2. Combine first 4 ingredients in a small bowl; stir until blended.

3. Cut 2 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper along the center of the heart. Cut out the heart, and open. Sprinkle both sides of fillets with salt and pepper. Place one fillet near fold of each parchment heart. Top each fillet with half the vegetables and half the butter mixture. Start at the top of the heart and fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 450° for 15 minutes. Place on plates; cut open. Serve immediately.

Sustainable Choice: If arctic char is not available from your fishmonger, substitute frozen wild Alaskan salmon.

Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 14.6g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 2.7g
  • Protein: 34.8g
  • Carbohydrate: 6g
  • Fiber: 1.4g
  • Cholesterol: 111mg
  • Iron: 1.8mg
  • Sodium: 369mg
  • Calcium: 45mg
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Arctic Char and Vegetables in Parchment Hearts recipe

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