Fish in Paper Parcels with Leeks, Fennel, Chives, and Vanilla

Name: Fish in Paper Parcels with Leeks, Fennel, Chives, and Vanilla
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 591 milliliters (2-inch) julienne-cut carrot; 118 milliliters fat-free, less-sodium chicken broth; 591 milliliters thinly sliced fennel bulb (about 2 small bulbs); 59 milliliters chopped fresh chives, divided; 591 milliliters thinly sliced leek (about 3 large); 2 Tbsps fresh lemon juice, divided; 1 Tbsp low-sodium soy sauce; 1 kilograms red snapper or other firm whitefish fillets; 1 teaspoons salt; 18 inches vanilla beans, split lengthwise and halved crosswise

Need a gluten free and dairy free main course? Fish in Paper Parcels with Leeks, Fennel, Chives, and Vanilla could be an awesome recipe to try. This recipe serves 6. One portion of this dish contains around 37g of protein, 4g of fat, and a total of 248 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have vanilla beans, fennel bulb, snapper, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Sprinkle fish with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Equipment you will use

Frying Pan

Add leek, fennel, and carrot; saut 4 minutes or until carrot is crisp-tender.

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Carrot

Fennel

Leek

Add broth and soy sauce; cook 3 minutes or until liquid evaporates. Stir in 3 tablespoons chives and 1 tablespoon lemon juice.

Ingredients you will need

Lemon Juice

Soy Sauce

Chives

Broth

Cut 6 (14-inch) squares of parchment paper. Fold each square in half; open each.

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Baking Paper

Place 1 cup vegetable mixture near fold of each paper.

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Vegetable

Place 1 fish fillet on top of vegetable mixture; top with 1/2 teaspoon chives, 1/2 teaspoon lemon juice, and 2 pieces vanilla bean. Fold paper; seal edges with narrow folds.

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Vanilla Bean

Lemon Juice

Vegetable

Chives

Fish

Place packets on each of 2 baking sheets.

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Baking Sheet

Bake at 400 for 18 minutes or until puffy and lightly browned, rotating baking sheets after 9 minutes.

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Baking Sheet

Oven

Place on plates, and cut open.

Serve immediately.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 591milliliters

(2-inch) julienne-cut carrot 118milliliters

fat-free, less-sodium chicken broth 591milliliters

thinly sliced fennel bulb (about 2 small bulbs)59milliliters

chopped fresh chives, divided 591milliliters

thinly sliced leek (about 3 large)2Tbsps

fresh lemon juice, divided 1Tbsp

low-sodium soy sauce 1kilograms

red snapper or other firm whitefish fillets 1teaspoons

salt 18inches

vanilla beans, split lengthwise and halved crosswise

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. You could try Santi Sortesele Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.