Baked Fish Packets With Chinese Parsley Paste
Ingredients
Fish
- 8 oz daikon radish peeled, thinly sliced
- 1 lb fresh asparagus spears cut into 1-inch pieces
- 4 tablespoons dry sherry or chicken broth
- ½ teaspoon salt
- 1 lb cod flounder or red snapper fillets, cut into Serving pieces
Parsley Paste
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley sprigs
- 1 green onion cut into 1-inch pieces
- 3 cloves garlic cut in half
- 2 tablespoons lemon juice
- 1 tablespoon canola oil
- ½ teaspoon grated fresh gingerroot
- ¼ teaspoon grated lemon peel
- Pinch salt if desired
- Garnish if desired
- Pine nuts toasted*
Instructions
- Heat oven to 425°F.
- Cut 4 (18×12-inch) sheets of heavy-duty foil.
- Divide radish and asparagus evenly among and on center of each sheet of foil.
- Sprinkle each with 1 tablespoon of the sherry and ⅛ teaspoon of the salt.
- Top with fish.
- Bring up 2 sides of foil so edges meet.
- Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
- Fold other sides to seal.
- Place packets on ungreased cookie sheet.
- Bake about 15 minutes or until fish flakes easily with fork.
- Meanwhile, place parsley paste ingredients in blender.
- Cover; blend on medium to high speed, stopping blender frequently to scrape sides, until smooth.
- Place packets on plates.
- Cut large X across top of each packet; carefully fold back foil.
- Spoon about 2 tablespoons parsley paste over each serving.
- Garnish with pine nuts.
Notes / Tips / Wine Advice:
*
To toast pine nuts, spread in shallow pan. Bake at 350°F for 6 to 10 minutes stirring occasionally until light brown.
To toast pine nuts, spread in shallow pan. Bake at 350°F for 6 to 10 minutes stirring occasionally until light brown.
Nutritional Information
Calories: 170 kcal
