Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard stems from turnip greens. Wash greens, and drain well. Set aside.

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  • Coat a large Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add crushed red pepper and garlic; saute 1 minute. Add greens and water; cover and cook until greens wilt, stirring occasionally. Drain well. Return to Dutch oven, and stir in beans, sugar, and salt. Toss lightly, and set aside.

  • Cut 4 (15-inch) squares of parchment paper; fold each square in half, and trim each into a large heart shape. Place parchment hearts on a large baking sheet, and open out flat.

  • Spoon one-fourth of greens mixture onto half of each parchment heart near the crease; sprinkle greens mixture evenly with vinegar sauce. Sprinkle fish evenly with lemon-pepper seasoning; place 1 fillet on each portion of greens mixture. Place 2 tomato slices over each fillet.

  • 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 450° for 15 minutes or until packets are puffed and lightly browned.

  • To serve, place packets on individual serving plates; cut an opening in the top of each packet, and fold paper back. Serve immediately.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

239 calories; calories from fat 15%; fat 4.1g; saturated fat 0.5g; mono fat 2.3g; poly fat 0.6g; protein 25.5g; carbohydrates 27.1g; cholesterol 23mg; sodium 492mg.
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