Recipe by Maya Aldy
"This fish dish is simple to make and it is very healthy. You will need a few sheets of baking parchment to wrap the fish in."
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4 (6 ounce) fillets
mushrooms, cleaned and diced
salt to taste
ground black pepper to taste
egg white, beaten
It was a bit time-consuming to prepare and i didn't have a lot of luck with the parchment paper - it didn't seal properly and thus didn't puff up. But the flavour combination was very good. Peeling and seeding the tomatos was worth the effort. Next time i will simply fry the fish and top with the tomatos, and serve with the lemony mushrooms on the side.
There really is no need to precook the veggies. They steam up quite nicely in the parchment paper. I used grape tomatoes (halved), artichoke hearts (quartered), sliced mushrooms, red onion, garlic, fresh oregano and fresh parsley. I laid the red snapper on a bed of couscous and wrapped in the parchment paper. 30 minutes later, dinner was served, all wrapped up in a nice little package.
Wonderful, wonderful recipe. If you have never cooked in parchment, try it!!!! You can experiement with all kinds of fish. I have also used salmon and talapia.
This recipe was very easy and delicious. Be careful to cook the fish only a bit on the stove before putting in the oven or else it will dry out. The thyme and bit of wine really made it out of the ordinary.
Maybe it was the wine I used, but we found this very bitter, fish and vegetable cooked nicely in the paper though..
I was dissapointed in this recipe. The flavors didn't meld together very well. It just tased like cooked tomatoes with some fish thrown in. Not sure what I could have done wrong, but I won't be trying this one again
* Percent Daily Values are based on a 2,000 calorie diet.
Red Snapper in Parchment Paper
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 152
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