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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 x Clove garlic, finely minced
- 1 lrg Leek, white part only, julienned
- 1 lrg Onion, finely minced
- 1 lrg Carrot, julienned Salt and freshly grnd pepper, to taste
- 4 x Fresh red snapper or possibly bass fillets
- 1/4 c. Dry white wine
- 4 x Fresh thyme sprigs
- 4 sht parchment paper
Directions
- 1. Preheat oven to 425 F.
- 2. Cut each sheet of parchment into a heart shape.
- 3. In a medium saute/fry pan, heat the oil over medium heat , add in the garlic, leek, onion and carrot, and season with salt and pepper to taste.
- 4. Cover and let cook for about 5 min, till the garlic, leek, onion, and carrot are almost soft. Set aside to cold for 5 min.
- 5. Season each side of the fillets with salt and pepper.
- 6. Place 1 fillet on each parchment heart and spoon 1/4 of the sauteed mix over each fish, drizzle 1 Tbsp. of wine over each fillet, and top with a sprig of thyme.
- 7. Fold the parchment over and seal the edges by crimping them.
- 8. Bake till the parchment has puffed, 10-12 min.
- 9. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 87 | 28% |
| Total Fat 9.75g | 12% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 153mg | 6% |
| Potassium 1028mg | 29% |
| Total Carbs 5.4g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.34g | 2% |
| Protein 45.29g | 72% |
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