2 servings.

How to Make It

Step 1

Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add green onions and garlic; saute until tender. Remove from heat; stir in wine.

Step 2

Cut 2 (12-inch) squares of parchment paper; fold each square in half, and trim each into a heart shape. Place parchment hearts on a baking sheet, and open out flat. Coat open side of parchment paper with vegetable cooking spray.

Step 3

Place 1 fillet on half of each parchment heart near the crease. Spoon mushrooms evenly over fillets; top evenly with tomato. Combine oregano and next 4 ingredients, and sprinkle evenly over fillets; top each fillet with 1 bay leaf. Spoon onion mixture evenly over fillets.

Step 4

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 425° for 15 minutes or until packets are puffed and lightly browned.

Step 5

To serve, place packets on serving plates; cut an opening in the top of each packet, and fold paper back. Remove and discard bay leaves.

Cooking Light Light Cooking for Two

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