Baked Fish Packets with Chinese Parsley Paste

 

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

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

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.