April 24, 2017
Dinner, Main Dish, Fish,
Snapper, Vegetables, Easy/Beginner Cooking, Quick Meals, Entertaining, Oven Bake, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Herbs more
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"Chives grow like weeds in my yard so thought this sounded like a good way to use them.
Recipe source: Cooking Light (April 2003)"
Preheat oven to 400 degrees F
Sprinkle fish with salt and pepper.
Heat a skillet coated with nonstick cooking spray over medium high heat. Add vegetables (leek-carrot) and saute for 4 minutes or until carrot is crisp tender. Add broth and soy sauce and cook another 3-5 minutes or until liquid evaporates. Stir in 3 tablespoons chives and 1 tablespoon lemon juice.
Cut 6 (14 inch) squares of parchment paper and fold each sure in half and then open each one.
Place 1 fish fillet, 1 cup vegetable mixture near the fold of each paper, top with 1/2 teaspoon chives, 1/2 teaspoon lemon juice, and 2 pieces vanilla bean. Fold paper, seal edges with narrow folds. Place packed on each of 2 baking sheets.
Bake at 400 for 18 -20 minutes, rotating baking sheets after 8-10 minutes. Serve immediately.
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