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Tarragon Fish And Vegetable Parcels Recipe
|Leek||350 Gram (1 Medium Sized)|
|Carrot||180 Gram (1 Large Sized)|
|Dry white wine||2 Tablespoon|
|Chopped tarragon leaves||2 Teaspoon (Use Fresh)|
|Fish fillets||3 1⁄4 Kilogram (4 Pieces, 800 Gram Each)|
Serving size: Complete recipe
Calories 3422 Calories from Fat 863
% Daily Value*
Total Fat 98 g151.1%
Saturated Fat 15.8 g79%
Trans Fat 0 g
Cholesterol 2214 mg
Sodium 3071.2 mg128%
Total Carbohydrates 73 g24.2%
Dietary Fiber 12.1 g48.3%
Sugars 22.5 g
Protein 583 g1165.4%
Vitamin A 741.5% Vitamin C 96%
Calcium 210.9% Iron 62.3%
*Based on a 2000 Calorie diet
Heat butter in large pan; cook vegetables, stirring, until softened slightly.
Stir in wine and tarragon; cook, uncovered, 1 minute.
Place each fish fillet on a 30cm-square piece of foil; divide vegetables among fillets.
Wrap tightly to enclose fillets, place on oven tray; bake in hot oven 20 minutes.