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Fish in Paper Parcels with Leeks, Fennel, Chives, and Vanilla

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings
The delicate flavor of chives works well with fish, and we loved the aroma and subtle flavor imparted by the vanilla beans. This is an excellent dish for entertaining; you can prepare it in advance, store it in the refrigerator, then pop it in the oven. Substitute fillets of salmon, bass, haddock, or mullet for the red snapper.

Ingredients

  • 6 (6-ounce) red snapper or other firm whitefish fillets
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 1/2 cups thinly sliced leek (about 3 large)
  • 2 1/2 cups thinly sliced fennel bulb (about 2 small bulbs)
  • 2 1/2 cups (2-inch) julienne-cut carrot
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup chopped fresh chives, divided
  • 2 tablespoons fresh lemon juice, divided
  • 3 (6-inch) vanilla beans, split lengthwise and halved crosswise

Nutrition Information

  • calories 271
  • caloriesfromfat 9 %
  • fat 2.8 g
  • satfat 0.5 g
  • monofat 0.4 g
  • polyfat 1 g
  • protein 38.1 g
  • carbohydrate 23.2 g
  • fiber 6 g
  • cholesterol 63 mg
  • iron 2.6 mg
  • sodium 610 mg
  • calcium 153 mg

How to Make It

  1. Preheat oven to 400°.

  2. Sprinkle fish with salt and pepper.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek, fennel, and carrot; sauté 4 minutes or until carrot is crisp-tender. Add broth and soy sauce; cook 3 minutes or until liquid evaporates. Stir in 3 tablespoons chives and 1 tablespoon lemon juice.

  4. Cut 6 (14-inch) squares of parchment paper. Fold each square in half; open each. Place 1 cup vegetable mixture near fold of each paper. Place 1 fish fillet on top of vegetable mixture; top with 1/2 teaspoon chives, 1/2 teaspoon lemon juice, and 2 pieces vanilla bean. Fold paper; seal edges with narrow folds. Place packets on each of 2 baking sheets.

  5. Bake at 400° for 18 minutes or until puffy and lightly browned, rotating baking sheets after 9 minutes. Place on plates, and cut open. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.