Fish and Vegetable Packets

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.0
  • Total Fat: 1.0 g
  • Cholesterol: 86.0 mg
  • Sodium: 443.0 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 38.0 g

View full nutritional breakdown of Fish and Vegetable Packets calories by ingredient
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Juicy fish and tender-crisp vegetables topped with a dollop of herbed cream sauce make for a quick dinner with minimal clean-up! Juicy fish and tender-crisp vegetables topped with a dollop of herbed cream sauce make for a quick dinner with minimal clean-up!
Number of Servings: 4


    1/2 cup cottage cheese
    1/4 cup fresh chopped chives
    2 tablespoons fresh chopped tarragon
    2 tablespoons fresh chopped parsley
    1 tablespoon water
    1 tablespoon lemon juice
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    4 12-inch squares parchment paper
    1 teaspoon lemon pepper, divided
    4 6-ounce fish fillets (halibut, sole, or snapper)
    1 small zucchini, cut into 24 slices
    1/4 cup chopped green onions
    16 small grape tomatoes
    16 thin asparagus spears
    4 thin lemon slices


Place the cottage cheese, chives, tarragon, parsley, water, lemon juice, salt, and pepper into the bowl of a food processor. Process until blended, adding additional water as needed until the desired consistency is reached. Cover and refrigerate until the fish is finished cooking. Heat the oven to 450 degrees. Cut the parchment papers into circles by folding the papers in half and cutting circles with 6-inch radiuses. Set aside. Open each paper flat. Place the fish near the fold on each paper. Sprinkle the fish with half of the lemon pepper. Top each piece of fish with 6 zucchini slices, 1 tablespoon green onion, 4 tomatoes and 4 asparagus spears. Sprinkle with the remaining lemon pepper. Top each piece with 1 lemon slice. Fold the papers over the fish and vegetables. Begin sealing the edges by making small folds around the fish. Place the packets on a baking sheet. Bake for 10 to 12 minutes or until the fish flakes easily with a fork. Place the fish on a dinner plate. Carefully cut the packet open to release the steam. Top each with about 2 tablespoons of the refrigerated sauce. Serve in the parchment. *Note: halibut was used to calculate nutritional information.

Serving Size: 4 packets; 1 per serving

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • found it very insightful as to some of the best fruits and veggies to use as an over all whole. - 3/4/14

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