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

Substitute fresh thyme or rosemary for the tarragon, if you wish.

Laura Martin
Recipe by Cooking Light April 2007

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 packet)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small microwave-safe bowl. Microwave at HIGH 30 seconds. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Set aside.

    Advertisement
  • Preheat oven to 425°.

  • Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Place 1 fillet near the fold of each piece of parchment. Squeeze 1 lemon wedge over each fillet. Brush butter mixture evenly over fillets; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 12 minutes. Place on plates; cut open. Serve immediately.

Nutrition Facts

358 calories; calories from fat 34%; fat 13.6g; saturated fat 7g; mono fat 3.6g; poly fat 1.1g; protein 58.4g; carbohydrates 0.9g; fiber 0.1g; cholesterol 143mg; iron 4.6mg; sodium 436mg; calcium 34mg.
Advertisement
Advertisement