Red Snapper Baked in Parchment Recipe

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Unsalted butter4 Tablespoon (1/2 Stick)
 Red snapper fillets4
 Potatoes2 Small, each peeled and cut into eighths
 Baby turnips8 , trimmed and sliced
 Baby carrots8 , peeled and cut in half lengthwise
 Thyme sprig4
 Dill sprig4
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 409 Calories from Fat 131

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 8.2 g41.2%

Trans Fat 0 g

Cholesterol 95.2 mg

Sodium 393.3 mg16.4%

Total Carbohydrates 31 g10.2%

Dietary Fiber 6.8 g27.2%

Sugars 10.7 g

Protein 39 g77.8%

Vitamin A 68% Vitamin C 121.6%

Calcium 15.8% Iron 12.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 350°.
2) Cut four circles of parchment paper 14 to 16 inches in diameter. Grease one side of each circle with butter.
3) Place each fish fillet on one half of the buttered side of the parchment circles.
4) Evenly distribute the vegetables and herbs over the fish.
5) Add required salt and pepper.
6) Dot fish with remaining butter. Fold over the parchment and fold the edges at regular intervals to seal.

MAKING
7) Bake until the parchment has puffed, about 12 minutes. The fish should be done and the vegetables should be crisp.

SERVING
8) Serve immediately, and let your guests break open the parchment.
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