FISH AND VEG­GIE WRAP-UPS

Better Homes & Gardens - Best of Summer Recipes - - Loving Summer -

prep 30 min­utes Bake 20 min­utes at 375° F

12 12×15- inch squares parch­ment pa­per

12 6- oz. skin­less white fi sh fi llets (sea

bass, hal­ibut, or cod), 1 inch thick

2 tsp. kosher salt

1 tsp. freshly ground black pep­per

2 large red and/or yel­low sweet

pep­pers, cut into bite-size strips

1 Ana­heim chile pep­per, stemmed and

thinly sliced

1 bunch Broc­col­ini, about 9 oz.

1 small red onion, sliced

3 Tbsp. ex­tra vir­gin olive oil

12 cloves gar­lic, sliced

Ex­tra vir­gin olive oil

Fresh mint

Lime wedges

1. Pre­heat oven to 375° F. For each packet, place parch­ment on a fl at sur­face. Place a fi llet in the cen­ter. Sea­son with salt and black pep­per. Stack a few slices of each veg­etable on top of the fi sh. Driz­zle with oil. Top with gar­lic. Sea­son with more salt and pep­per. Start­ing with the side clos­est to you, fold bot­tom edge of parch­ment up and over fi sh. Fold ends of parch­ment in and over fi sh. Roll packet over once. Fold cor­ners of top edge in to­ward cen­ter to form a point. Tuck pointed end into pouch.

2. Ar­range pack­ets on a very large bak­ing sheet. Bake 20 to 25 min­utes. Trans­fer to a plat­ter. To serve, care­fully open each packet. Driz­zle with ad­di­tional oil. Top with fresh mint leaves. Pass lime wedges. Makes 12 serv­ings.

per serv­ing 307 cal, 16 g fat (2 g sat. fat), 102 mg chol, 484 mg sodium, 7 g carb, 2 g fi ber, 2 g sug­ars, 34 g pro.

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