Red snapper cooked in parchment
2
1
1
SmartPoints® value per serving
Total Time
43 min
Prep
25 min
Cook
18 min
Serves
4
Difficulty
Moderate
One of our favorite ways to cook fish on a weeknight is to steam them in separate packets. Along with the fish, our version features a medley of carrots, leeks, tomatoes, garlic, and fresh thyme. After softening the veggies, simply place the fish on sheets of parchment, top with the veg mixture, and sprinkle with wine to tie it all together. Just be sure to be careful when opening the packets, as that built-up steam can be very hot. This recipe is also very versatile. You can substitute 3 tablespoons of vegetable or chicken broth mixed with 2 teaspoons lemon juice for the wine.
Ingredients
Olive oil
1 tsp
Uncooked carrot(s)
1 large, peeled and cut into matchstick-thin strips
Uncooked leek(s)
1 medium, white part only, cleaned and thinly sliced
Fresh tomato(es)
1 medium, chopped
Fresh thyme
1 Tbsp, chopped, or 1 teaspoon dried
Garlic clove(s)
1 medium clove(s), minced
Table salt
¼ tsp
Uncooked flounder fillet(s)
1 pound(s), 4 (1/4 pound) red snapper or other mild white fish fillets
White wine
¼ cup(s)