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Prep and Cook time:
About 30 minutes
Makes: 6 servings
Ingredients
3 tablespoons Olive Oil
3 tablespoons White Wine Vinegar
3 tablespoons chopped green onions
1 teaspoon chopped fresh dill or 1/2 teaspoon dried
1 teaspoon shredded tangerine peel
1 1/2 pounds sea bass or halibut fillets, about 1 inch thick
2 teaspoons Sweet Cream Butter, melted
Salt and pepper
Instructions
1. Preheat oven to 375°. In a 1-cup glass measure, combine 3
tablespoons oil, the vinegar, onions, dill, and tangerine peel; set aside.
2. Cut fish into 4 equal pieces. Pull out any bones with pliers or
tweezers.
3. Cut parchment into 4 pieces, each about 3 times wider and 3 times
longer than seafood portion. In the center of each piece of paper, cover
an area the same size as a serving of seafood with about 1/2 teaspoon of
melted butter.
4. For each serving, place 1 piece fish on buttered section of parchment,
drizzle with a quarter of the oil mixture, and season to taste with salt
and pepper.
5. To seal packets: Fold long edges of parchment together once over
seafood. Crease paper to make a 1/2-inch fold, then fold again two times
to seal. With cut end of parchment down, double-fold each end of packet,
pressing lightly to crease and tucking ends under. (At this point, you may
cover and refrigerate packets up to 1 day.)
6. Place packets slightly apart, folded ends down, on a large baking
sheet; brush lightly with oil. Bake until packets are puffed up and
golden, about 7 to 9 minutes.
7. Transfer to dinner plates. To serve, cut open packets with a sharp
knife or scissors just enough to expose contents without letting juices
run out.
Nutritional Information
Per serving:
276 cal., 52% (144 cal.) from fat
31 g protein
16 g fat (3.5 g sat.)
0.5 g carbo (0.1 g fiber)
132 mg sodium
75 mg chol.
