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Twisted Fish

Source of Recipe

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Twisted Fish

Oxmoor House - September 2012 - Amanda Haas, - Cooking Light Real Family Food,
Serves 4
Total time: 40 Minutes

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.

Ingredients:
1/2 cup fresh corn kernels
1/2 cup shredded zucchini
1 pound asparagus spears, trimmed
4 (6-ounce) halibut fillets
1 lemon, cut into 12 thin slices
2 cups cherry tomatoes, halved
4 teaspoons butter, melted
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:
1. Preheat oven to 400�.

2. 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.

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

One serving equals: Calories 281 (Calories from fat 0.0 %); Fat 8.3 g (Satfat 3.1 g, Monofat 2.4 g, Polyfat 1.6 g); Protein 39.4 g; Carbohydrate 12.9 g; Fiber 4.5 g; Cholesterol 65 mg; Sodium 226 mg