Baked Fish Packets with Chinese Parsley Paste

Dinner ready in 30 minutes! Serve your family with baked fish spooned with parsley paste garnished with pine nuts.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

Fish

lb cod, flounder or red snapper fillets

1/2

lb daikon radish, peeled, thinly sliced

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

Parsley Paste

cup fresh cilantro leaves

cup fresh parsley sprigs

tablespoons lemon juice

tablespoon canola oil

1/2

teaspoon grated gingerroot

1/4

teaspoon grated lemon peel

green onion, cut into 1-inch pieces

cloves garlic, cut in half

Dash salt, if desired

Garnish, if desired

Pine nuts, toasted

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.
Place packets on ungreased cookie sheet. Bake about 15 minutes or until fish flakes easily with fork.
Meanwhile, place all parsley paste ingredients in blender. Cover; blend on medium to high speed, stopping blender frequently to scrape sides, until smooth.
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.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Betty Tip:

To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Serve this flavorful fish on a bed of whole wheat pasta or brown rice.

Nutrition Information:

1 Serving (1 Serving)

Calories 170

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 1/2g,
Trans Fat 0g),

Cholesterol 60mg;
Sodium 410mg;
Total Carbohydrate 7g

(Dietary Fiber 3g,
Sugars 3g),

Protein 24g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 1/2 Vegetable;
3 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Baked Fish Packets with Chinese Parsley Paste

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens