Zucchini-wrapped fish with lemon-herb sauce
0
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Serve this simple yet elegant fish dish with steamed baby potatoes and carrots.
Ingredients
Cooking spray
4 spray(s)
Uncooked Atlantic cod
20 oz, 4 (5-ounce) cod or other white fish fillets
Lemon zest
1½ tsp, grated
Table salt
½ tsp
Table salt
⅛ tsp
Black pepper
¼ tsp
Uncooked zucchini
2 large
Plain fat free Greek yogurt
¾ cup(s)
Dill
1 Tbsp, chopped fresh, plus additional for garnish
Chives
1 Tbsp, chopped fresh, plus additional for garnish
Fresh lemon juice
1 Tbsp
Lemon
½ item(s), medium, cut into 4 wedges
Instructions
1
Spray bottom of steamer basket with nonstick spray.
2
Sprinkle fish with 1 teaspoon lemon zest, 1/2 teaspoon salt, and pepper.
3
Using vegetable peeler, cut zucchini into thin lengthwise ribbons, stopping at seedy centers (discard centers). Arrange enough zucchini ribbons on cutting board, slightly overlapping each other, so they are wide enough to cover 1 fish fillet. Place 1 fillet on zucchini and wrap zucchini around fillet, overlapping ends. Arrange, seam side down, in prepared steamer basket. Repeat with remaining zucchini and fillets.
4
Set steamer basket in skillet with 1 inch simmering water. Cover and steam just until fish is opaque in center, about 15 minutes.
5
Meanwhile, to make sauce, stir together yogurt, 1 tablespoon dill, 1 tablespoon chives, remaining 1/2 teaspoon lemon zest, lemon juice, and remaining 1/8 teaspoon salt in small bowl.
6
Arrange fish on serving platter and sprinkle with dill and chives. Serve fish with sauce and lemon wedges.
7
Serving size: 1 wrapped fish fillet and 3 tablespoons sauce
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