Ingredients
- 36 ounces red snapper fish (6 fillets, 6 ounce each, other whitefish fillets such as salmon or haddock can also be used)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups sliced leeks (thinly sliced, 3 large leeks)
- 2 1/2 cups sliced fennel bulbs (thinly sliced, 2 small bulbs)
- 2 1/2 cups sliced carrots (julienne-cut)
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1/4 cup chives, chopped (and divided)
- 2 tablespoons lemon juice (divided)
- 3 vanilla beans (6-inch, split lengthwise and then crosswise)
How to Make
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Step 1: Preheat oven to 400 degrees F
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Step 2: Sprinkle fish with salt and pepper.
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Step 3: 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.
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Step 4: Cut 6 (14 inch) squares of parchment paper and fold each sure in half and then open each one.
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Step 5: 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.
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Step 6: Bake at 400 for 18 -20 minutes, rotating baking sheets after 8-10 minutes. Serve immediately.
We hope you enjoy this recipe!
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