Lemon fish parcels
Ingredients :
- 15-ounce can whole peeled baby potatoes, drained, halved
- 12 ounces asparagus, trimmed
- 4 × 7-ounce firm white fish filets
- 1⁄4 cup lemon juice
Nutritional count per serving : 4.6g total fat (1.4g saturated fat); 255 cal; 8.4g carbohydrate; 43.6g protein; 1.9g fiber
Lemon fish parcels
Instructions :
- Preheat oven to 400°F/375°F convection.
- Place four large squares of parchment paper on top of four large squares of foil; layer potato and asparagus on squares. Top with fish filets.
- Drizzle fish with juice; enclose fish in foil.
- Place parcels on baking sheet; cook about 15 minutes.
Tip :
You can use any firm white fish in this recipe. Snapper and cod are both good choices. Remove any small bones withtweezers.