Easy Steamed Fish Packets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 leeks, thinly sliced2 red or yellow bell peppers, cored, seeded, and thinly sliced1 cup thinly sliced button mushrooms1 tbsp chopped fresh parsley, or 1 tsp dried1 tsp chopped fresh thyme1 pound sole fillets (or another white-fleshed fish), cut into 4-ounce portions2 lemons, zested and cut in half
1. Preheat the grill or oven to 450° F. In a small bowl,
mix together the leeks, bell pepper, and mushrooms.
In another small bowl, mix together the
parsley and thyme.
2. Fold four sheets of 15" x 15" parchment paper
in half. Coat one half with nonstick cooking
spray and place on a baking sheet, uncoated
side down (if you have a griddle that fits across
two burners, you can use that in place of the
baking sheet). In the center of the sprayed side
of each piece of parchment, place 1 fish fillet,
one-quarter of the vegetables, lemon zest, and
herbs. Juice 1 lemon half over each mixture.
Fold over the left side of the parchment. Crimp
the edges to form a packet.
3. Place the baking sheet across two burners
on the stovetop and set to medium heat.
Once the liquid inside each packet starts to
bubble, transfer the pan to the oven. Bake for
8 to 10 minutes, depending on the thickness of
the fish. A general rule of thumb is 10 minutes
per inch of thickness.
mix together the leeks, bell pepper, and mushrooms.
In another small bowl, mix together the
parsley and thyme.
2. Fold four sheets of 15" x 15" parchment paper
in half. Coat one half with nonstick cooking
spray and place on a baking sheet, uncoated
side down (if you have a griddle that fits across
two burners, you can use that in place of the
baking sheet). In the center of the sprayed side
of each piece of parchment, place 1 fish fillet,
one-quarter of the vegetables, lemon zest, and
herbs. Juice 1 lemon half over each mixture.
Fold over the left side of the parchment. Crimp
the edges to form a packet.
3. Place the baking sheet across two burners
on the stovetop and set to medium heat.
Once the liquid inside each packet starts to
bubble, transfer the pan to the oven. Bake for
8 to 10 minutes, depending on the thickness of
the fish. A general rule of thumb is 10 minutes
per inch of thickness.
Nutritional Info Amount Per Serving
- Calories: 158.4
- Total Fat: 1.5 g
- Cholesterol: 60.0 mg
- Sodium: 103.0 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 4.8 g
- Protein: 23.4 g
Member Reviews
-
RICH_IN_NFPA_2
Delicious but.....
I recommend that anyone making this dish first view the recipe video linked at the top of this page. The video makes the written instructions understandable. Also, it looked like she used just one sheet of paper in the video instead of 4 individual ones - more sensible I think. - 7/14/10
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HLTHYLIVNCCJ
I do something similar using a nice piece of fish, either catfish, tilapia, salmon, etc. Though I chop up onions, roasted red pepper, some edamame, sometimes a bit of spinach and a touch of lemon pepper seasoning and a small squirt of kraft tuscan italian dressing. Wrapped in foil packs. YUMMO - 6/23/10