| Chef Meg's Easy Steamed Fish Packets
Cooking fish or chicken in parchment paper packets is a technique known as "en papillote." The protein stays moist without any added fat, and the herbs and fish lend flavor to the vegetables. Be sure to slice your vegetables thinly to ensure even cooking. We used peppers, mushrooms and leeks here, but you can choose your favorite vegetables. Thinly sliced peppers, asparagus, carrots, onions, zucchini and green beans are all good choices. Switch up the herbs and spices, too!
Play with the recipe! Try adding carrots, celery, garlic, basil, or oregano to mix up the flavors.
Because everything is cooked in the parchment, cleanup is a breeze!
Submitted by CHEF_MEG
cals: 158.4
fat: 1.5 g
protein: 23.4 g
carbs: 16.6 g
fiber: 4.8 g
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