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SNAPPER IN PARCHMENT

Cooking for Two
by Shady Oak Press
Although this recipe may seem fussy, it's perfect for a weekday supper. Once you. get the hang of creating the parchment cases, the fish cooks up quickly. You can flnd parchment paper in the aisle with the plastic wrap and aluminum foil. Serve the fish in the packets; snip them open with scissors at the table.
2 servings

 

Ingredients

    • 2 (15x12-inch] sheets parchment paper or foil
    • 2 [6-oz.] red snapper or other white fish fillets, skin removed
    • 4 teaspoons olive oil
    • 12 oil-cured ripe olives, pitted, coarsely chopped
    • 8 cherry tomatoes, halved
    • 1 medium garlic clove, minced
    • 2 rosemary sprigs
    • 2 thyme sprigs
    • 2 teaspoons dry vermouth, white wine or water
     

Directions

Heat oven to 500°F.

Fold parchment sheets in half to form 12 x 7½ -inch rectangles. Cut into half-moon shapes, beginning and ending cutting at folded edges.

Place fish on one side of each piece of parchment, parallel to crease. Brush fillets with oil; top each fillet with half of the olives, tomatoes, garlic, rosemary, thyme and vermouth.

Fold paper over fish and toppings; crimp and seal edges securely, forming turnover-style packets. Twist and fold ends under securely. Place on rimmed baking sheet.

Bake 10 minutes or until packets puff and fish begins to flake when gently pressed (press through parchment). To serve, place packets on plate; cut an "X" in top of each packet. Slightly pull back parchment.

Wine: The tomatoes and rosemary in this dish call for a red.
 

    Nutrition:
    Per Serving: 285 calories, 14 g total fat (2 g saturated fat), 33 g protein, 6 g carbohydrate, 90 mg cholesterol, 355 mg sodium, 1.5 g fiber

     

 

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