Red Snapper in Parchment Paper Recipe

Recipesfull introduces to you: Popular Recipes. (Red Snapper in Parchment Paper Recipe). This fish dish is simple to make and it is very healthy. You will need a few sheets of baking parchment to wrap the fish in.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Red Snapper in Parchment Paper Recipe

Ingredients

4 (6 ounce) fillets red snapper

3 tablespoons vegetable oil

1 tablespoon dried thyme

4 large mushrooms

cleaned and diced

1 tablespoon butter

1 lemon

juiced

4 medium tomatoes

2 cloves crushed garlic

salt to taste

ground black pepper to taste

4 sprigs fresh thyme

4 tablespoons white wine

1 egg white

beaten

Seafood

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Clean the filets brush with oil and sprinkle with thyme. Refrigerate.

Step 3

In a saucepan cook and stir the mushrooms in butter. Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.

Step 4

Peel and seed the tomato. In a small saucepan cook and stir the tomatoes with garlic. Cook and stir until soft and season with salt and pepper.

Step 5

Place the red snapper filets in a large frying pan over medium-low heat. Fry the filets until they are opaque.

Step 6

Place each filet onto a piece of parchment paper. Spoon the vegetables on top of the fish and place one sprig of thyme into each fish filet packet. Drizzle wine over the vegetables and close the parchment paper seal the package by painting the edges with beaten egg white.

Step 7

Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.

Nutritional Information

Red Snapper in Parchment Paper Recipe

Servings Per Recipe:4

Calories: 353.6

% Daily Value *

Protein: 38.1g 76%

Carbohydrates: 11.4g 4%

Dietary Fiber: 3.9g 16%

Sugars: 4.5g

Fat: 16.9g 26%

Saturated Fat: 4g 20%

Cholesterol: 104.2mg 35%

Vitamin A Iu: 1569.6IU 31%

Niacin Equivalents: 9.3mg 71%

Vitamin B6: 0.8mg 51%

Vitamin C: 43.2mg 72%

Folate: 42.5mcg 11%

Calcium: 123.2mg 12%

Iron: 2.5mg 14%

Magnesium: 76.4mg 27%

Potassium: 1188mg 33%

Sodium: 116.6mg 5%

Thiamin: 0.2mg 21%

Calories From Fat: 152.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.