Sea Bass with Pumpkin and Mushrooms

Sea Bass with Pumpkin and Mushrooms

Reynolds Kitchens

"A delightful pairing of light, flaky fish and warm fall vegetables from April Bloomfield's of A Girl and Her Pig."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 424 cals
Serving size has been adjusted!
Original recipe yields 1 servings

Nutrition

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place a sheet of Reynolds Wrap(R) Aluminum Foil on a work surface and put a parchment sheet on top of foil. Place pumpkin slices in the center of the parchment. Add one tablespoon of butter on top of the pumpkin and place fish on top of butter.
  2. Season with a squeeze of lemon and pinch of salt, then add remaining butter, garlic and mushrooms to the top of the fish; add vermouth.
  3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  4. Bake at 400 degrees F for 8 minutes. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Place fish on plate. Pour juice from the foil into a pot bring up to a boil. Add tarragon immediately and gently spoon over fish to serve right away.

Footnotes

  • REYNOLDS KITCHENS TIP:
  • When cooking with Reynolds Wrap(R) Aluminum Foil packets, make sure to leave a few inches of space for steam to gather. This ensures a moist, flavorful dish.

Reviews

Read all reviews 0