Cooking Index - Cooking Recipes & IdeasBaked Red Snapper In Parchment With Julienne Vegetables Recipe - Cooking Index

Baked Red Snapper In Parchment With Julienne Vegetables

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Red snapper filets - (5 oz ea) - scaled
  Salt - (optional)
  Freshly-ground black pepper - to taste
1 tablespoon 15mlOlive oil
1 tablespoon 15mlFennel bulb - (abt 6 oz) - trimmed, and (medium) sliced into julienne strips
2   Leeks, white part only - cleaned, and sliced into julienne strips
1   Zucchini - (3 oz) - sliced julienne (small) strips
1   Garlic clove - minced
1/2 teaspoon 2.5mlCrushed fennel seed - (optional)
2 teaspoons 10mlRoma tomatoes - (6 oz total) - peeled, and (small)
  Sliced into julienne strips
  Lemon slices for garnish - (optional)

Recipe Instructions

Preheat oven to 450 degrees. Cut 4 pieces of parchment baking paper or double thickness aluminum foil into 12- by 15-inch rectangles. Fold in half from the short end and cut out a large heart shape along the fold, like a valentine. When unfolded the heart should measure about 14 inches wide and 12 inches long.

Rinse the red snapper filets; pat dry with paper towels. Season with salt (if using) and pepper to taste. Unfold the heart and lay a piece of snapper on the long side of each heart. Arrange the vegetables over the pieces of fish in a decorative pattern. Drizzle some of the olive oil over each.

Fold the heart over to enclose the fish and crimp the edges neatly to seal completely. Transfer fish packets on a large baking sheet and bake for 20 minutes, until parchment is puffed and browned and fish is opaque and flakes easily. Serve the closed packages at once, allowing each person to open their own packet at the table.

Dietary Information:

Exchanges Per Serving: 4 Lean Meat, 2 Vegetable. Nutrition Facts: 215 calories (23% calories from fat), 31 g protein, 6 g total fat (0.9 g saturated fat), 10 g carbohydrates, 3 g dietary fiber, 54 m cholesterol, 122 mg sodium.

"Diabetic Recipes at"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.