Baked Red Snapper In Parchment With Julienne Vegetables

Baked Red Snapper In Parchment With Julienne Vegetables

Serves: 4
 
 
Fish and Seafood
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Baked Red Snapper In Parchment With Julienne Vegetables, you'll need:
  • 4 red snapper filets - (5 oz ea) scaled Salt (optional) Freshly-ground black pepper to taste
  • 1 tbsp olive oil
  • 1 medium fennel bulb - (abt
  • 6 oz) trimmed and sliced into julienne strips
  • 2 leeks white part only cleaned and sliced into julienne strips
  • 1 small zucchini - (3 oz) sliced julienne strips
  • 1 garlic clove minced
  • 1/2 tsp crushed fennel seed (optional)
  • 2 small Roma tomatoes - (6 oz total) peeled and sliced into julienne strips Lemon slices for garnish (optional)

Method

  • Preheat oven to 450 degrees
  • Cut 4 pieces of parchment baking paper or double thickness aluminum foil into 12- by 15-inch rectangles
  • Fold in half from the short end and cut out a large heart shape along the fold like a valentine
  • When unfolded the heart should measure about 14 inches wide and 12 inches long.
Nutritional Facts (Per Serving)
215 calories (23% calories from fat), 31 g protein, 6 g total fat (0.9 g saturated fat), 10 g carbohydrates, 3 g dietary fiber, 54 m cholesterol, 122 mg sodium.
Source:
Diabetic-Recipes.com. © Diabetic-Lifestyle, 2001.
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