Photo of Seasoned red snapper baked in packets by WW

Seasoned red snapper baked in packets

2
0
0
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
2
Difficulty
Easy
If you are challenged with getting your entire meal on the table hot, baking in foil packets with a total game changer. The method allows for the fish to absorb a lot of flavor from the other ingredients and for veggies and fish to be prepared together, with very little prep time or clean-up. Adding more portions to the recipe is super simple and doesn't increase the short 30-minute preparation time. Competing this meal is easy with some boil-in-bag or even microwaveable brown rice. Be sure to carefully open the packets when you are ready to serve them as they are filled with steam. Open over the rice to catch the juices for more yumminess. Change the herbs to rosemary and oregano for an Italian variation.

Ingredients

uncooked snapper fillet(s)

8 oz, red, skinless (use two 4-oz pieces)

fresh cherry tomato(es)

12 medium

uncooked zucchini

1 medium, diced

yellow pepper(s)

1 medium, diced

uncooked shallot(s)

1 medium, minced

dried dill weed

1 tsp

dried thyme

½ tsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

Instructions

  1. Preheat oven to 400°F. Place two 12-inch pieces of aluminum foil on a large baking sheet.
  2. Place a piece of fish on each piece of foil and top with remaining ingredients in order listed. Fold foil to form 2 tightly sealed packets. Bake 15 minutes (fish will be firm and opaque). Let stand at room temperature for 5 minutes before opening packets (be careful of escaping steam). Yields 1 fillet and about 1 cup of vegetables and sauce per serving.

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