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Baked Fish Packets with Chinese Parsley Paste

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  • 30 min prep time
  • 30 min total time
  • 15 ingredients
  • 4 servings
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Dinner ready in 30 minutes! Enjoy this Asian-style baked fish topped with Chinese parsley paste and pine nuts for a delightful meal.

Ingredients

Fish

1
lb cod, flounder or red snapper fillets
1/2
lb daikon radish, peeled, thinly sliced
1
lb fresh asparagus spears, cut into 1-inch pieces
1/4
cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
1/2
teaspoon salt

Parsley Paste

1
cup fresh cilantro leaves
1
cup fresh parsley sprigs
2
tablespoons lemon juice
1
tablespoon canola oil
1/2
teaspoon grated gingerroot
1/4
teaspoon grated lemon peel
1
green onion, cut into 1-inch pieces
3
cloves garlic, cut in half
Dash salt, if desired

Garnish, if desired

Pine nuts, toasted

Steps

  • 1 Heat oven to 425°F. Cut fish into 4 serving pieces. Cut 4 (18x12-inch) sheets of heavy-duty foil. Divide radish and asparagus evenly among and on center of each sheet. Sprinkle each with 1 tablespoon of the sherry and 1/8 teaspoon of the salt. Top with fish. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 2 Place packets on ungreased cookie sheet. Bake about 15 minutes or until fish flakes easily with fork.
  • 3 Meanwhile, place all parsley paste ingredients in blender. Cover; blend on medium to high speed, stopping blender frequently to scrape sides, until smooth.
  • 4 To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Spoon about 2 tablespoons parsley paste over each serving. Garnish with pine nuts.
  • 1 Heat oven to 425°F. Cut fish into 4 serving pieces. Cut 4 (18x12-inch) sheets of heavy-duty foil. Divide radish and asparagus evenly among and on center of each sheet. Sprinkle each with 1 tablespoon of the sherry and 1/8 teaspoon of the salt. Top with fish. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 2 Place packets on ungreased cookie sheet. Bake about 15 minutes or until fish flakes easily with fork.
  • 3 Meanwhile, place all parsley paste ingredients in blender. Cover; blend on medium to high speed, stopping blender frequently to scrape sides, until smooth.
  • 4 To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Spoon about 2 tablespoons parsley paste over each serving. Garnish with pine nuts.

Expert Tips

To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Serve this flavorful fish on a bed of whole wheat pasta or brown rice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1/2g
3%
Trans Fat
0g
0%
Cholesterol
60mg
20%
Sodium
410mg
17%
Total Carbohydrate
7g
2%
Dietary Fiber
3g
11%
Sugars
3g
3%
Protein
24g
24%
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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