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Red snapper cooked in parchment

1
Points® value
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

Carrots

1 large, peeled and cut into matchstick-thin strips

Uncooked leeks

1 medium, white part only, cleaned and thinly sliced

Tomato

1 medium, chopped

Fresh thyme

1 Tbsp, chopped, or 1 teaspoon dried

Garlic

1 clove(s), minced

Table salt

¼ tsp

Uncooked sole fillet

1 pound(s), 4 (1/4 pound) red snapper or other mild white fish fillets

White wine

¼ cup(s)

Instructions

  1. Heat the oil in a nonstick skillet over medium-high heat. Add the carrot, leek, tomato, thyme, garlic, and salt and cook, stirring frequently, until the vegetables are tender, about 10 minutes. Remove from the heat; set aside.
  2. Preheat the oven to 425°F. Fold 4 (12 x 16-inch) sheets parchment paper in half so that each measures 12 x 8 inches. Starting at the folded edge, cut each paper into a half-heart shape. Unfold and spray with olive oil nonstick spray.
  3. Put a fish fillet on half of each piece of parchment; top with the vegetable mixture and sprinkle with the wine. Fold the parchment into packets, making a tight seal. Place the parchment parcels on a baking sheet and bake until puffy and the fish is opaque, about 8 minutes.
  4. To serve, use scissors to cut a hole in the side of each packet and carefully slide the fish, vegetables, and juices onto plates. Yields 1 parcel per serving.

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