FISH & VEGETABLE PACKETS
This traditional cooking technique imparts flavor into every bite of your meal, and it requires very little clean-up. I like to serve fish still wrapped in parchment or foil for each person to open. -Jill Anderson, Sleepy Eye, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.
Nutrition Facts : Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 303mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
FISH AND VEGETABLE FOIL PACKETS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
- Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
- Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g
EASY FISH AND VEGETABLE PACKETS
Looking for a classic seafood dinner? Then check out these fish and vegetable packets that are ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 450°. Place each fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables. Sprinkle with dill weed, salt and pepper. Drizzle 1 tablespoon wine over each mound of vegetables.
- Fold up sides of foil to make a tent; fold top edges to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet.
- Bake about 20 minutes or until vegetables are crisp-tender and fish flakes easily with fork.
Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 60 mg, Fiber 3 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 420 mg
EASY FISH AND VEGETABLE PACKETS
Number Of Ingredients 5
Steps:
- 1. Heat oven to 450°.2. Place each frozen fish fillet on 12-inch square of aluminum foil. Top each fillet with 1 cup of the vegetables. Sprinkle with dill weed, salt and pepper. Pour 1 tablespoon wine over each. Fold up sides of foil to make tent fold top edges over to seal. Fold in sides, making a packet fold to seal.3. Place packets on cookie sheet. Bake about 35 minutes or until vegetables are crisp-tender and fish flakes easily with fork.1 Serving: Calories 170 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 90mg Sodium 460mg Carbohydrate 7g (Dietary Fiber 3g) Protein 24g % Daily Value: Vitamin A 54% Vitamin C 26% Calcium 6% Iron 6% Diet Exchanges: 4 1/2 Very Lean Meat, 1 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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