Parchment-Baked Fish and Shredded Vegetables
Nutrition
Calories: 134.97 kcalCarbohydrates: 7.56 gProtein: 15.65 gFat: 4.36 gSaturated Fat: 0.68 gCholesterol: 42.53 mgSodium: 157.67 mgFiber: 2.45 gVitamin A: 239.69925 IUCalcium: 40.72 mgIron: 1.13 mg
Ingredients
- 4 fish fillets 6 to 8 oz each, such as salmon, orange roughy, red snapper, rinsed and patted dry
- Paprika
- Salt
- Freshly ground black pepper
- 2 cups shredded vegetables--a mixture of carrots zucchini, yellow squash, shallots or any of your favorites
- 1 tbsp chopped fresh dill and Italian parsley combined
Instructions
- Preheat the oven to 425°F.
- Fold each square of parchment paper in half to crease it. Spread it out flat on a work surface and rub one side of each sheet with olive oil.
- Place 1 fish fillet in the middle of each oiled side. Sprinkle the fillets with some of the paprika, salt, and pepper to taste.
- Place some of the shredded vegetables on top of each piece of fish.
- Sprinkle the fresh herbs over the top of the vegetables. Sprinkle all over again with more paprika and salt and pepper to taste.
- Drizzle about 2 teaspoons of olive oil lightly over each.
- Fold the second half of the parchment over the fish and vegetables. Beginning on one side, fold the edge over. Repeat, folding it a second time to seal the edge well. Repeat for the other sides. Follow the process with the remaining fillets.
- Place the parchment packets on a baking sheet. Bake in the oven for about 15 minutes, until they are puffed. Serve the fish and vegetables in the paper immediately. Slice a big x in the top of the paper, and peel it back.