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Yield
4 servings.

How to Make It

Step 1

Remove and discard stems from turnip greens. Wash greens, and drain well. Set aside.

Step 2

Coat a large Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add crushed red pepper and garlic; saute 1 minute. Add greens and water; cover and cook until greens wilt, stirring occasionally. Drain well. Return to Dutch oven, and stir in beans, sugar, and salt. Toss lightly, and set aside.

Step 3

Cut 4 (15-inch) squares of parchment paper; fold each square in half, and trim each into a large heart shape. Place parchment hearts on a large baking sheet, and open out flat.

Step 4

Spoon one-fourth of greens mixture onto half of each parchment heart near the crease; sprinkle greens mixture evenly with vinegar sauce. Sprinkle fish evenly with lemon-pepper seasoning; place 1 fillet on each portion of greens mixture. Place 2 tomato slices over each fillet.

Step 5

Fold paper edges over to seal securely. Starting with rounded edges of hearts, pleat and crimp edges of parchment to make an airtight seal. Bake at 450° for 15 minutes or until packets are puffed and lightly browned.

Step 6

To serve, place packets on individual serving plates; cut an opening in the top of each packet, and fold paper back. Serve immediately.

Oxmoor House Cooking Light Collection

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