Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This is an excellent dish for entertaining; you can prepare it in advance, store it in the refrigerator, then pop it in the oven. Substitute fillers of salmon, bass, haddock, or mullet, for the red snapper.
Ingredients[]
- 6 (6-ounce) red snapper or other firm white fish fillets
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 1/2 cups thinly sliced leek (about 3 large)
- 2 1/2 cups thinly sliced fennel bulb (about 2 small bulbs)
- 2 1/2 cups (2-inch) julienne-cut carrot
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 1/4 cup chopped fresh chives, divided
- 2 tablespoons fresh lemon juice, divided
- 3 (6-inch) vanilla beans, split lengthwise and halved crosswise
Directions[]
- Preheat oven to 400°.
- Sprinkle fish with salt and pepper.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add leek, fennel, and carrot is crisp tender.
- Add broth and soy sauce; cook 3 minutes or until liquid evaporates.
- Stir in 3 tablespoons chives and 1 tablespoon lemon juice.
- Cut 6 (14-inch) squares of parchment paper.
- Fold each square in half; open each.
- Place 1 cup vegetable mixture near fold of each paper.
- Place 1 fish fillet on vegetable mixture on each paper; top each with 1/2 teaspoon chives, 1/2 teaspoon lemon juice, and 2 pieces vanilla bean.
- Fold papers; seal edges with narrow folds.
- Place 3 packets on each of 2 baking sheets.
- Bake at 400° for 18 minutes or until puffy and lightly browned, rotating baking sheets after 9 minutes.
- Place on plates, and cut open.
- Serve immediately.
Yield: 6 servings