Baked Fish Packets with Chinese Parsley Paste

These delicious fish and herb packets with Asian flavors are perfect pleasers for any dinner!

Baked Fish Packets with Chinese Parsley Paste

BettyCrockerRecipe by BettyCrocker

Rated 4.0 Stars
12345Rated 0 Stars
12345
(1)

0

30 minutes

30 minutes

4 servings

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Serving
  • 170
  • 5g
    (Saturated Fat 1/2g, Trans Fat 0g)
  • 60mg
  • 410mg
  • 7g
    (Dietary Fiber 3g, Sugars 3g)
  • 24g
  • Percent Daily Value*
  • 40%
  • 30%
  • 8%
  • 15%
  • Exchanges
  • 1/2
  • 3
  • 1 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tip:

    To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

  • Serve this flavorful fish on a bed of whole wheat pasta or brown rice.

Ingredients

  • Fish
  • 1  lb cod, flounder or red snapper fillets
  • 1/2  lb daikon radish, peeled, thinly sliced
  • 1  lb fresh asparagus spears, cut into 1-inch pieces
  • 1/4  cup dry sherry or Progresso® chicken broth (from 32-oz carton)
  • 1/2  teaspoon salt
  • Parsley Paste
  • 1  cup fresh cilantro leaves
  • 1  cup fresh parsley sprigs
  • 2  tablespoons lemon juice
  • 1  tablespoon canola oil
  • 1/2  teaspoon grated gingerroot
  • 1/4  teaspoon grated lemon peel
  • 1  green onion, cut into 1-inch pieces
  • 3  cloves garlic, cut in half
  • Dash salt, if desired
  • Garnish, if desired
  • Pine nuts, toasted

Directions

  1. 1Heat oven to 425°F. Cut fish into 4 serving pieces. Cut 4 (18x12-inch) sheets of heavy-duty foil. Divide radish and asparagus evenly among and on center of each sheet. 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.
  2. 2Place packets on ungreased cookie sheet. Bake about 15 minutes or until fish flakes easily with fork.
  3. 3Meanwhile, place all parsley paste ingredients in blender. Cover; blend on medium to high speed, stopping blender frequently to scrape sides, until smooth.
  4. 4To 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. Garnish with pine nuts.

Categories: Course, Main Dishes

Add a Comment
Rated 4.0 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel