Zucchini Wrapped Fish Fillets Food

FISH EN PAPILLOTE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

BAKED FISH WITH MUSHROOMS AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees. Spray a nonreactive pan with non-stick cooking spray. Add fish filets and sprinkle with salt and pepper.
• Melt butter over medium heat. Add onions, mushrooms, zucchini, tarragon, and salt and pepper to taste; sautee for five to seven minutes or until vegetables are tender.
• Top fish with mushroom-zucchini mixture and sprinkle with paprika. Bake, covered, for twelve to twenty minutes, depending on thickness of filets. Fish will flake easily with a fork when cooked through.

FOIL-WRAPPED FISH WITH CREAMY PARMESAN SAUCE

Steps:

• Heat grill to medium-high heat.
• Spray 4 large sheets of heavy-duty foil with cooking spray. Place 1 fish fillet on center of each sheet; spread with mayo.
• Top with remaining ingredients; fold to make 4 packets.
• Grill 10 to 12 min. or until fish flakes easily with fork.

BAKED FISH WITH ZUCCHINI

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet, saute zucchini and tomatoes in olive oil over medium heat for 5 minutes. Remove skillet from heat and stir in vinegar and scallions. Sprinkle with pepper.
• Arrange fish steaks in one layer in a medium oiled baking dish. Pour tomato and zucchini mixture over fish. Bake for 15 minutes or until fish is done.
• Recipe provided by Low Cholesterol Olive Oil Cookbook

ZUCCHINI-WRAPPED FISH FILLETS

Steps:

• Shave zucchini lengthwise into very thin ribbons with peeler.
• For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Brush zucchini with oil, then lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.
• Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.
• Put 1 tablespoon oil in a 12-inch nonstick skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil. Lightly brush tops of zucchini and fish with oil.
• Cover skillet and cook fish over medium heat, without turning, until barely cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).
• Transfer fish to plates, then stir lemon juice and remaining 2 tablespoons oil into juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.