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Cooking en papillote (in parchment) helps the citrus rind and juice lend aroma and flavor to the spinach and fish. Here, we use heavy-duty foil to make the packets for the fish and spinach because it's easy to find and handle.

Recipe by Cooking Light January 2005

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 2 minutes or until tender. Add garlic; sauté 15 seconds. Add 1/4 teaspoon salt and spinach; sauté 2 minutes or until spinach wilts.

  • Combine 1/4 teaspoon salt, green onions, and next 4 ingredients (through grated ginger).

  • Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil; place about 1/2 cup spinach in center of each foil sheet. Top each with 1 fillet. Drizzle mirin mixture evenly over fillets; sprinkle evenly with black pepper. Fold foil over fillets; tightly seal edges. Place foil packets in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.

Nutrition Facts

221 calories; calories from fat 20%; fat 4.9g; saturated fat 0.5g; mono fat 3.3g; poly fat 0.4g; protein 27.6g; carbohydrates 13.3g; fiber 3.4g; cholesterol 34mg; iron 2.5mg; sodium 470mg; calcium 138mg.
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