Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
15 min. |
25 min. |
4 |
0 |
Pouch Steamed Red Fish with Veggies and Herbs
An easy way to cook up red fish with little clean up and under 30 minutes to complete.
Ingredients:
| Parchment cooking paper |
| 1 lb. of red fish (one large fillet) |
| Sprig of rosemary |
| Spring of thyme |
| Bay leaf |
| 1/2 cup of cherry tomatoes / cut in half |
| 1 small zucchini diced |
| 1 lemon juiced |
| 1 tsp. of salt |
| 1 tsp. of black pepper |
| 4 cloves of garlic left whole with skins removed |
Instructions:
| 1 | Preheat oven to 400 degrees. |
| 2 | Take a large sheet of parchment paper and place the red fish in the middle (skin side down.) Add all herbs and ingredients to top of fillet. |
| 3 | Gently fold over the parchment paper, closing / folding over the edges of the paper until the fish is airtight within the paper. Place pouch in a roasting pan or cookie sheet. Cook in oven for 12-15 minutes until flesh is white and all veggies are soft. |
| 4 | Carefully cut open the folded parchment paper pouch with a pair scissors or knife. Serve as 4 (3oz.) individual pieces (remove the skin). Eat while hot with steamed veggies on top. |
