Gulf Fish en Papillote
by skipsbro
no
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INGREDIENTS
- 1 cup Carrot ; matchstick-cut
- 1 cup Red onion ; sliced vertically
- 3/4 cup Celery ; julienne-cut
- 1/2 cup Red bell pepper ; strips
- 1 teaspoon Fresh chervil ; chopped
- 1 teaspoon Fresh tarragon
- 1/4 teaspoon Salt ; divided
- 1/4 teaspoon Black pepper ; freshly ground, divided
- 2 ounce White sea bass fillets
- 2 teaspoons Butter ; divided
- 1/4 cup Dry white wine ; divided
INSTRUCTIONS
Preheat oven to 350.
Combine 1st 6 ingredients, 1/8 t salt, and 1/8 t pepper in a medium bowl.
Sprinkle fish evenly with remaining 1/8 t salt and 1/8 t pepper. Cut 2 (15") squares of parchment paper. Fold each square in half, and open each. Place half of veggie mixture near each fold. Top each serving with 1 fillet, 1 t butter, and 2 T wine. Fold paper; seal the edges with narrow folds. Place packet on a jelly-roll pan. Bake at 350 for 18 minutes or until parchment is puffy. Place on plates, and cut open. Serve immediately.
NOTES
Cooking Light
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (293g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 124 | ||
| Calories from Fat: 39 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.3g | 6 % | |
| Saturated Fat 2.5g | 12 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 10.2mg | 3 % | |
| Sodium 113.4mg | 4 % | |
| Potassium 557.5mg | 15 % | |
| Total Carbohydrate 19.1g | 6 % | |
| Dietary Fiber 4.5g | 18 % | |
| Sugars, other 14.6g | ||
| Protein 2.4g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 124
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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