ITALIAN FISH AND VEGGIE POCKETS
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Special equipment: 4 large sheets of aluminum foil or parchment paper
- Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
- Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
- Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
- Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.
FISH STEAMED IN PACKETS
Steaming fish in individual packets is not only healthy, it makes cleanup a breeze. The presentation in parchment paper is elegant, but foil works too. The fish cooks perfectly and the result is moist and flavorful!
Provided by CaliforniaJan
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Tear 4 lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half and unfold. On 1/2 of each piece of paper place 1/4 of the fish. Top each piece of fish with 1/4 of the scallions.
- Whisk together the sesame oil, rice vinegar, soy sauce and honey until the honey is dissolved. Drizzle over the fish; sprinkle with sesame seeds. Crimp or fold over the edges to form a sealed packet. Repeat forming 4 packets. Place them on 2 baking sheets.
- Bake in the center of the oven for about 13 minutes, depending on the thickness of the fish, until the packets are puffed. Remove from the oven and transfer a packet to each plate. Cut the top of the packets and open carefully to avoid the escaping steam and serve the fish in the open packets.
- Or, if you serve the fish with a side dish that will benefit from the addition of the tasty fish juice, empty the fish and sauce onto your plate!
Nutrition Facts : Calories 152.8, Fat 5.9, SaturatedFat 1.1, Cholesterol 76.7, Sodium 594.2, Carbohydrate 2.4, Fiber 0.3, Sugar 1.7, Protein 21.6
FISH POCKETS
Provided by Nancy Harmon Jenkins
Categories dinner, easy, main course
Time 30m
Number Of Ingredients 8
Steps:
- Pull out a square of heavy-duty aluminum foil to make a loose packet around the fish and vegetables. Smear half a teaspoon of oil on the foil and set the fish in the middle.
- Bring a small pot of water to a boil and throw in the potato dice. Bring back to a boil and cook for 4 or 5 minutes, until the potatoes are just tender. Drain immediately.
- Pile the parboiled potato dice, scallions, tomato dice and pepper strips on the fish. Sprinkle with remaining oil and lemon juice, adding salt and pepper. Pull up the sides of the foil and seal. The packets may be prepared ahead of time and refrigerated, but bring them to room temperature before cooking.
- Preheat oven to 425 degrees. Place the packets on a cookie sheet in the oven and cook for 20 to 25 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 1 gram
FISH AND RICE PACKETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
- Mix rice, green olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
- Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Lay 1 piece of cod on top. Drizzle 1 teaspoon olive oil over fish; lay 1 orange slice on top.
- Fold empty half of parchment over cod and rice mixture; crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
- Roast on the center rack of the preheated oven until cod flakes easily with a fork, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
- Open packets carefully, being careful to avoid steam. Slide cod and rice mixture into bowls. Garnish with almonds and parsley.
Nutrition Facts : Calories 327 calories, Carbohydrate 31.1 g, Cholesterol 42.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 24.9 g, SaturatedFat 1.4 g, Sodium 905.9 mg, Sugar 6.4 g
FISH BAKED IN LETTUCE POCKETS
It's a keeper. This unique and delicious presentation will become a family favorite.
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400 . Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain.
- Mound a portion of the carrot and zucchini near stem end of each lettuce leaf. Place 1 piece fish on vegetables. Sprinkle with marjoram, salt and pepper; dot with margarine.
- Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13x9x2 inches. (Vegetables should be on top of fish.) Cover and bake 25 to 30 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 2.2 g, Cholesterol 41.7 mg, Fat 5.7 g, Fiber 0.7 g, Protein 24.5 g, SaturatedFat 0.6 g, Sodium 114.4 mg, Sugar 1.1 g
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- Spread the remaining olive oil on the foil (this is to prevent the fish and vegetables from sticking to the foil).
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