Twisted Fish

Photo: Oxmoor House
Cooking in parchment paper leaves you with food that is flavorful and tender. All you have to do is fill the pouch with your favorite fish—halibut, salmon, cod, or snapper—seasonal veggies, and seasonings, and twist the ends of the parchment. Presto! Dinner is served, and the kids—and adults—think it looks awesome.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 40 Minutes

Nutritional Information

Calories 281
Caloriesfromfat 0.0 %
Fat 8.3 g
Satfat 3.1 g
Monofat 2.4 g
Polyfat 1.6 g
Protein 39.4 g
Carbohydrate 12.9 g
Fiber 4.5 g
Cholesterol 65 mg
Iron 4.2 mg
Sodium 370 mg
Calcium 124 mg

Ingredients

1/2 cup fresh corn kernels
1/2 cup shredded zucchini
1 pound asparagus spears, trimmed
4 (6-ounce) halibut fillets
1 lemon, cut into 12 thin slices
2 cups cherry tomatoes, halved
4 teaspoons butter, melted
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 400°.

2. Cut 4 (18-inch-long) pieces of parchment paper. Spoon corn and zucchini evenly onto center of each piece. Top evenly with asparagus, placing spears lengthwise on paper. Place fillets lengthwise over asparagus; top evenly with lemon slices. Place tomatoes around edges. Drizzle each serving with 1 teaspoon butter; sprinkle evenly with salt and pepper. Bring long sides of paper together; fold down tightly over fish and vegetables. Twist ends to enclose contents. Place packets on a large baking sheet.

3. Bake at 400° for 15 minutes. Place 1 packet on each of 4 plates. Let stand 5 minutes; cut open.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012