Florentine Pollock En Papillote
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 95.8
- Total Fat: 1.6 g
- Cholesterol: 45.8 mg
- Sodium: 81.9 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 3.4 g
- Protein: 14.8 g
View full nutritional breakdown of Florentine Pollock En Papillote calories by ingredient
Introduction
This recipe originally called for Orange Roughy, but since Orange Roughy is expensive right now, I make with Pollock instead. This recipe originally called for Orange Roughy, but since Orange Roughy is expensive right now, I make with Pollock instead.Number of Servings: 6
Ingredients
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10 cherry tomatoes, halved
1/4 cup chopped green onions
1/2 cup lemon juice
1 (10-ounce) package frozen chopped spinach, thawed
Canola oil cooking spray
3/4 cup fresh mushrooms, sliced
2 gloves garlic, minced
1/4 teaspoon salt
6 (4-ounce) Pollock fillets
12 Lemons
Tips
You can use any type of fish you want. I've used Pollock and Flounder in this recipe.
Directions
Combine first 3 ingredients. Cover and chill atleast 1 hour.
Drain spinach, and press between paper towels. Set aside.
Cut 6 (15 x 12 inch) rectangles of foil; . Place on baking sheet; open out flat.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and garlic; saute 3 to 4 minutes or until tender. Stir in spinach and salt. Place one-sixth of spinach mixture on one half of each piece of foil in the center; place fillets on spinach mixture. Spoon tomato mixture evenly over fillets; top each with 2 lemon slices.
Fold foil edges over to seal. Bake at 450 degrees for about 10 minutes or until fish flakes.
Place packets on individual serving plates. Serve immediately.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SDOMINO39.
Drain spinach, and press between paper towels. Set aside.
Cut 6 (15 x 12 inch) rectangles of foil; . Place on baking sheet; open out flat.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and garlic; saute 3 to 4 minutes or until tender. Stir in spinach and salt. Place one-sixth of spinach mixture on one half of each piece of foil in the center; place fillets on spinach mixture. Spoon tomato mixture evenly over fillets; top each with 2 lemon slices.
Fold foil edges over to seal. Bake at 450 degrees for about 10 minutes or until fish flakes.
Place packets on individual serving plates. Serve immediately.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SDOMINO39.