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| FISH
IN PAPILLOTE |
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Ingredients
| 2
- 4 ounces |
fish
fillets (such as salmon, whitefish, etc...) |
| 1
medium |
tomato
cut in small cubes |
| 2
large |
mushrooms
sliced |
| 2
sprigs |
thyme
(or 1/4 tsp dried) |
| 2
sprigs |
tarragon
(or 1/4 tsp dried) |
| 2
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green
onions, chopped |
| 2
Tbsp
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Chicken
broth |
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Fresh
parsley, chopped |
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Fresh
ground pepper
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Method |
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Preheat
oven to 425° F. Spray parchment paper with non-stick cooking
spray. Place tomatoes, onions, and mushrooms near the center
on one half of the parchment paper. Put skinned fillet (skin
side down) on top of vegetables. Sprinkle with pepper and
place herbs on top. Fold parchment in half over fish. Fold
all edges securely (double fold). When you get to the end
of the parchment, inflate by blowing up with a straw. Remove
quickly and double fold to seal in air. Place on cookie sheet.
Bake 10-15 minutes. Paper will brown slightly. To serve, move
papillote carefully to a plate. Cut an "X" in the
middle of the papillote, and fold back to reveal the fish. |
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| Nutritional
Information - |
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Serving
Size: 4
oz fillet
Exchanges:
3
lean meat |
| Calories:
211 |
Fat:
7g |
| Sodium:
129 mg |
Cholesterol:
80 g |
| Protein:
28 g |
Carbohydrate:
5 g |
Adapted from Cuisine
Fit for Life, Diabetes Research and Education Foundation and
Hoechst-Roussel Pharmaceuticals Inc. |
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