Asian Fish and Veggie Packets

For moist, tasty fare, use the French method of cooking: en papillote

En Papillote -- baking in paper -- is an effective method for preventing delicate foods like fish from drying out. Here, as the fish, vegetables and seasonings cook together in steam, the flavors mingle to create delicious juices.

Sauce

2 tablespoons stir fry sauce

1 teaspoon dark sesame oil

2 teaspoons lemon juice

1 teaspoon grated lemon peel

1 teaspoon minced fresh ginger

1/2 teaspoon minced garlic

1/4 teaspoon Asian chili-garlic sauce

Fish

3 cups sliced napa cabbage

1/2 cup julienned or coarsely shredded carrot

8 oz. firm white-fleshed fish fillets such as striped bass, halibut, grouper, red snapper or tilapia, cut into 2 pieces

1 tablespoon sliced green onion, white part only

1) Heat oven to 400 degreesF. Fold 2 (12x15 inch) pieces parchment paper or foil sprayed with cooking spray in half to make 7 1/2 x 12 inch rectangles. Round off corners to make half-moon shape.

2) Combine all sauce ingredients in small bowl. Toss cabbage, carrot and 2 teaspoons of the sauce in a medium bowl.

3) If your fish is thicker than 1 inch, place on cutting board. Butterfly fish open like a book. Otherwise, use fillets as is.

4) Open parchment paper. Place half of the cabbage mixture on one side of fold; top with piece of fish. Spread with half of the remaining sauce; sprinkle with half of the green onion. Fold other half of paper over ingredients; fold edges to seal. Place on baking sheet. Repeat with remaining ingredients and parchment.

5) Bake 15 to 17 minutes or until packets are puffed and fish just begins to flake. (Serves 2)

Per Serving: 205 Calories, 7.5g total fat (2g saturated fat) 24.5 grams protein, 10g carbohydrate, 55mg cholesterol, 700mg sodium, 2 g fiber.

Cooking Club magazine - April/May 2010

Recipe by Patsy Jamieson

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