Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

Create succulent snapper in just 25 minutes for a super simple entrée. Don't leave off the lemon!

Lori Powell
Recipe by Health March 2011

Gallery

Credit: Quentin Bacon

Recipe Summary

prep:
10 mins
total:
25 mins
Yield:
Makes 4 servings (serving size: 1 fillet and 1/2 cup couscous)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Place 4 (12- x 7-inch) rectangular pieces of parchment paper on a baking sheet.

    Advertisement
  • Divide half of fennel and red onion evenly among parchment pieces. Top fennel and red onion with fish, remaining fennel and red onion, 2 lemon slices, 2 tablespoons sauce, and 2 tarragon sprigs; fold up, and crimp parchment paper to form a tight pouch.

  • Bake fish, in middle of oven, until cooked through (about 15 minutes). Place parchment packets on serving plates; open carefully to release steam. Serve fish alongside the couscous.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

284 calories; fat 3g; saturated fat 1g; mono fat 0g; poly fat 1g; protein 38g; carbohydrates 25g; fiber 3g; cholesterol 60mg; iron 1mg; sodium 153mg; calcium 110mg.
Advertisement
Advertisement