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Prep 30min
Total30min
Servings4
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Ingredients
Fish
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
Parsley Paste
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
Garnish, if desired
Pine nuts, toasted
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Steps
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.
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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.
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