Red Snapper En Papillote

By á-170456

Ingredients

• 1 small red pepper cut into strips
• 4 green onions cut 2" lengthwise
• strips
• 2 tablespoons chopped sun-dried tomatoes
• 4 red snapper fillets - (abt 8 oz ea)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt to taste
• Freshly-ground black pepper to taste
• 4 tablespoons olive oil

Details

Servings 4

Preparation

Step 1

Heat oven to 425 degrees. Cut four 12- by 12-inch squares of aluminum foil; fold each square in half, then open again. Mix red pepper, green onions and sun-dried tomatoes in a bowl. Place 1/4 of the vegetable mixture on one half of each square, leaving a 1/2-inch border.

Season fillets with oregano, basil, salt, and pepper. Place one fillet on top of each vegetable mound. Drizzle with olive oil. Fold foil over fish. Seal and crimp edges to make airtight packets. (May be made several hours ahead to this point)

Transfer packets to a baking sheet. Bake 25 minutes. Open packets directly on dinner plates.

This recipe yields 4 servings.

Carbohydrates: 3 grams
Net Carbs: 2 grams
Fiber: 1 grams
Protein: 40 grams
Fat: 15.5 grams
Calories: 284