Baked Fish Packets with Chinese Parsley Paste

Name: Baked Fish Packets with Chinese Parsley Paste
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 454 grams fresh asparagus spears, cut into 1-inch pieces; 1 Tbsp canola oil; 59 milliliters dry sherry or chicken broth (from 32-oz carton); 227 grams daikon radish, peeled, thinly sliced; 237 milliliters fresh cilantro leaves; 3 cloves garlic, cut in half; 1 teaspoons grated gingerroot; 1 green onion, cut into 1-inch pieces; 2 Tbsps lemon juice; 0 teaspoons grated lemon peel; 237 milliliters fresh parsley sprigs; 4 servings Pine nuts, toasted; 454 grams cod, flounder or red snapper fillets; 1 teaspoons salt; 1 Dash salt, if desired

You can never have too many main course recipes, so give Baked Fish Packets with Chinese Parsley Paste a try. This recipe makes 4 servings with 258 calories, 28g of protein, and 12g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, cilantro leaves, dash salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes about 30 minutes. This recipe is typical of Chinese cuisine.

Instructions

Heat oven to 425F.

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Oven

Cut fish into 4 serving pieces.

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Fish

Cut 4 (18x12-inch) sheets of heavy-duty foil. Divide radish and asparagus evenly among and on center of each sheet.

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Asparagus

Radish

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Aluminum Foil

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.

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Sherry

Fish

Salt

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Aluminum Foil

Place packets on ungreased cookie sheet.

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Baking Sheet

Bake about 15 minutes or until fish flakes easily with fork.

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Fish

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Oven

Meanwhile, place all parsley paste ingredients in blender. Cover; blend on medium to high speed, stopping blender frequently to scrape sides, until smooth.

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Parsley

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Blender

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.

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Parsley

Equipment you will use

Aluminum Foil

Garnish with pine nuts.

Ingredients you will need

Pine Nuts

Equipment

Ingredients

Servings:

454grams

fresh asparagus spears, cut into 1-inch pieces 1Tbsp

canola oil 59milliliters

dry sherry or chicken broth (from 32-oz carton)227grams

daikon radish, peeled, thinly sliced 237milliliters

fresh cilantro leaves 3cloves

garlic, cut in half 1teaspoons

grated gingerroot 1

green onion, cut into 1-inch pieces 2Tbsps

lemon juice 0teaspoons

grated lemon peel 237milliliters

fresh parsley sprigs 4servings

Pine nuts, toasted 454grams

cod, flounder or red snapper fillets 1teaspoons

salt 1Dash

salt, if desired

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.