Baked Fish Packets with Chinese Parsley Paste

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  • 30 min prep time
  • 30 min total time
  • 15 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Place packets on ungreased cookie sheet. Bake about 15 minutes or until fish flakes easily with fork.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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