Baked Fish Packets with Chinese Parsley Paste

Dinner ready in 30 minutes! Enjoy this Asian-style baked fish topped with Chinese parsley paste and pine nuts for a delightful meal.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    170
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    410mg
    410%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    40%;
    Vitamin C
    30%;
    Calcium
    8%;
    Iron
    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 Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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