Easy Steamed Fish Packets

By Margannl

Ingredients

• 2 leeks, thinly sliced
• 2 red or yellow bell peppers, cored, seeded, and thinly sliced
• 1 cup thinly sliced button mushrooms
• 1 tbsp chopped fresh parsley, or 1 tsp dried 1 tsp chopped fresh thyme
• 1 pound sole fillets (or another whitefleshed fish), cut into 4-ounce portions
• 2 lemons, zested and cut in half

Details

Servings 1
Adapted from recipes.sparkpeople.com

Preparation

Step 1

The protein stays moist without any added fat, and the herbs and fish lend flavor to the vegetables. Be sure to slice your vegetables thinly to ensure even cooking. We used peppers, mushrooms, and leeks here; but you can choose your favorite vegetables. Thinly sliced peppers, asparagus, carrots, celery, onions, zucchini, and green beans are all good choices. Switch up the herbs and spices, too: garlic, basil, or oregano will all work well.
The best thing about this recipe: because everything is cooked in the parchment, cleanup is a breeze!
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1. Preheat the oven to 450° F. In a small bowl,
mix together the leeks, bell pepper, and mushrooms.
In another small bowl, mix together the
parsley and thyme.
2. Fold four sheets of 15" x 15" parchment paper
in half. Coat one half with nonstick cooking
spray and place on a baking sheet, uncoated
side down (if you have a griddle that fits across
two burners, you can use that in place of the
baking sheet). In the center of the sprayed side
of each piece of parchment, place 1 fish fillet,
one-quarter of the vegetables, lemon zest, and
herbs. Juice 1 lemon half over each mixture.
Fold over the left side of the parchment. Crimp
the edges to form a packet.
3. Place the baking sheet across two burners
on the stovetop and set to moderate heat.
Once the liquid inside each packet starts to
bubble, transfer the pan to the oven. Bake for
8 to 10 minutes, depending on the thickness of
the fish. A general rule of thumb is 10 minutes
per inch of thickness.