Cooking in parchment paper leaves you with food that is flavorful and tender. All you have to do is fill the pouch with your favorite fish—halibut, salmon, cod, or snapper—seasonal veggies, and seasonings, and twist the ends of the parchment. Presto! Dinner is served, and the kids—and adults—think it looks awesome.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Cut 4 (18-inch-long) pieces of parchment paper. Spoon corn and zucchini evenly onto center of each piece. Top evenly with asparagus, placing spears lengthwise on paper. Place fillets lengthwise over asparagus; top evenly with lemon slices. Place tomatoes around edges. Drizzle each serving with 1 teaspoon butter; sprinkle evenly with salt and pepper. Bring long sides of paper together; fold down tightly over fish and vegetables. Twist ends to enclose contents. Place packets on a large baking sheet.

  • Bake at 400° for 15 minutes. Place 1 packet on each of 4 plates. Let stand 5 minutes; cut open.

Source

Cooking Light Real Family Food

Nutrition Facts

281 calories; fat 8.3g; saturated fat 3.1g; mono fat 2.4g; poly fat 1.6g; protein 39.4g; carbohydrates 12.9g; fiber 4.5g; cholesterol 65mg; iron 4.2mg; sodium 370mg; calcium 124mg.
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