Striped Bass en Papillote

Striped Bass En Papillote Recipe
Oxmoor House

Yield:

4 servings (serving size: 1 packet)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 217
Fat 8.4 g
Satfat 2.0 g
Protein 31.3 g
Carbohydrate 2.4 g
Cholesterol 140 mg
Iron 1.7 mg
Sodium 468 mg
Caloriesfromfat 35 %
Fiber 0.5 g
Calcium 59 mg

Ingredients

1/2 cup diced yellow tomato
1/4 cup zucchini strips
1/4 cup sliced red onion
1/4 cup red bell pepper strips
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh oregano
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) striped bass fillets
2 tablespoons crumbled feta cheese
4 teaspoons fresh lemon juice

Preparation

Preheat oven to 500°.

Combine first 7 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Toss gently.

Cut 4 (24-inch) lengths of parchment paper. Fold each in half; open each. Place 1 fillet near fold on each. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each evenly with vegetable mixture, feta cheese, and lemon juice.

Fold paper; seal edges with narrow folds. Place packets on baking sheets. Bake at 500° for 10 minutes or until puffed and lightly browned. Place on plates; cut open. Serve immediately.

Note: You may use aluminum foil in place of parchment paper.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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