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Baked Fish En Papillote w/ Vegetable Ju

Source of Recipe

"Mediterranean Light" by Martha Rose Shulman


Recipe Introduction

BAKED FISH EN PAPILLOTE WITH VEGETABLE JULIENNE Exchanges
Servings: 4

- 4 small whole porgy, sea bream, or flounder (3/4 to 1-lb each), cleaned
- Salt and freshly ground pepper
- 1 tablespoon olive oil
- 1 small fennel bulb, sliced into julienne strips
- 1 carrot, peeled and sliced into julienne strips
- 2 leeks, white part only, cleaned, sliced into julienne strips
- 1 zucchini, sliced into julienne strips
- 1 garlic clove, minced or put through a press
- 1/2 teaspoon crushed fennel seed
- 1 tablespoon Pernod or anisette
- 2 lemons, cut in half

Preheat the oven to 425 degrees F. Rinse the fish, pat dry, and sprinkle lightly with salt and pepper if you wish.

Cut 4 double thicknesses of aluminum foil, large enough to
accommodate the fish. Brush with olive oil. Lay a fish on each piece.

Heat the tablespoon of olive oil in a large heavy-bottomed
skillet and saute the vegetables and garlic together over
medium heat for 5 minutes, stirring. Add the Pernod and fennel seed and continue to saute, stirring, for 5 minutes. Add salt and pepper to taste.

Stuff the fish with some of this mixture and lay the remaining vegetables over the fish. Squeeze juice from half an lemon over each fish. Enclose the fish in the foil and crimp the edges together well.

Place in a baking dish and bake in a preheated oven for 20
minutes or until the fish is opaque and flakes easily. Serve at once.

One Serving equals: Calories: 189, Protein: 24 g, carbohydrate: 15 g, Cholesterol: 40 mg, Sodium: 110 mg, Fat: 5 g +++++ Exchanges: 3 Vegetable, 2-1/2 Lean Meat