Red Snapper En Papillote Recipe - Cooking Index
Red Snapper En Papillote Recipe - Cooking Index
| 1 cup | 237ml | Red pepper - cut into strips (small) |
| 4 | Green onions - cut 2" lengthwise | |
| Strips | ||
| 2 tablespoons | 30ml | Chopped sun-dried tomatoes |
| 4 | Red snapper fillets - (abt 8 oz ea) | |
| 1/2 teaspoon | 2.5ml | Dried oregano |
| 1/2 teaspoon | 2.5ml | Dried basil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 tablespoons | 60ml | Olive oil |
Heat oven to 425 degrees. Cut four 12- by 12-inch squares of aluminum foil; fold each square in half, then open again. Mix red pepper, green onions and sun-dried tomatoes in a bowl. Place 1/4 of the vegetable mixture on one half of each square, leaving a 1/2-inch border.
Season fillets with oregano, basil, salt, and pepper. Place one fillet on top of each vegetable mound. Drizzle with olive oil. Fold foil over fish. Seal and crimp edges to make airtight packets. (May be made several hours ahead to this point)
Transfer packets to a baking sheet. Bake 25 minutes. Open packets directly on dinner plates.
This recipe yields 4 servings.
Carbohydrates: 3 grams
Net Carbs: 2 grams
Fiber: 1 grams
Protein: 40 grams
Fat: 15.5 grams
Calories: 284
Description:
"The French technique of cooking in paper seals in flavor. Aluminum foil pouches work, too. This is a good choice for dinner parties, because preparation can be done ahead."
Source:
Atkins Cookbook at http://atkinscenter.com
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