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Striped Bass en Papillote

Oxmoor House
Prep time 20 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 packet)

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

Nutrition 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

How to Make It

  1. Preheat oven to 500°.

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

  3. 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.

  4. 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.

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

Oxmoor House Healthy Eating Collection