FISH AND VEGGIE WRAP-UPS
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
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
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.