Fillet Of Fish In Parchment

Course : Seafoods
Serves: 1
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4 fillets white fish fillets -- (4 to 6 oz.) such as red snapper or sea bass
1/3 cup refrigerated classic or low-fat alfredo sauce
3 tablespoons fresh chopped dill or 1 tablespoon dried dill
2 tablespoon honey spice mustard
3 medium italian plum tomatoes -- thinly sliced
2 small zucchini -- thinly sliced
1 teaspoon salt and pepper
1 bunch fresh dill and lemon wedges for garnish (optional)

Preparation / Directions:

Place oven rack on bottom rung. Preheat to 500 degrees. Cut 6 pieces of parchment or foil into 15-inch squares. Fold in half and cut each into half a heart, about 15 inches high and 10 inches wide. Rinse fish and dry well. Open a heart and place a fillet on one half of the paper next to the fold. To make sauce, stir together Alfredo sauce, dill and mustard. Spread about 1 1/2 tablespoons on fish. Arrange 5 to 6 tomato slices on sauce, overlapping them slightly. Top with 4 to 5 slices of zucchini. Season with salt and pepper. To seal, fold edges together beginning at round end, crimping edges tightly. Repeat with remaining fish. Place packets on baking sheet. Bake for 8 minutes or until paper is puffed and edges are browned. If baking more than one sheet, bake both in lower third of oven and reverse positions halfway through the baking time. Place on plates. Cut an X in the top with scissors and fold back paper. If desired, garnish with dill and lemon. Prep Time: 15 minutes Cook Time: 8 minutes Makes: 4 servings Prep Notes: Fish may be refrigerated in packets for up to 4 hours before baking. Parchment paper (non-stick baking paper) comes in a box like waxed paper and can be found in the bakeware section at Safeway. Aluminum foil may be substituted for the parchment. It will not affect the flavor, only the appearance.


Nutritional Information:

55 Calories (kcal); 1g Total Fat; (7% calories from fat); 5g Protein; 11g Carbohydrate; 0mg Cholesterol; 12mg Sodium

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