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Red Snapper en Papillote

Red Snapper en Papillote

Created by: Almond Board of California

Makes: 4 servings

Ingredients

  • 1½ lbs red snapper fillet, cut into 4 portions
  • 1 tsp grated lemon peel
  • ¼ cup carrot julienne
  • ¼ cup sliced natural almonds, toasted
  • Roasted Garlic Toast
  • 3 tbsp dry white wine
  • 2 tsp chopped fresh dill or use 1 teaspoon dried
  • Dill weed
  • ¼ cup zucchini julienne
  • 3 tbsp butter

Directions

  1. Cut 4 squares of aluminum foil 12 x 12-inches.
  2. Place one portion of fish in center of each square. Sprinkle with wine, lemon peel and dill.
  3. Toss carrots and zucchini with almonds. Divide mixture evenly over fish. Dot with butter.
  4. Fold edges of foil over top of fish; crimp edges together around fish to seal.
  5. Place packages on baking sheet; bake at 375 degrees, 8 minutes, or until fish is cooked through.
  6. Arrange 2 slices of Roasted Garlic Toast on each of 4 plates. Spoon fish and all juice in each package onto toast to serve.

Nutritional Information

  • Calories 338
  • Fat 20 g
  • Sat Fat 6.3 g
  • Mono Fat 7.5 g
  • Poly Fat 4.6 g
  • Protein 34 g
  • Carb 2 g
  • Fiber 1 g
  • Cholesterol 122 mg
  • Sodium 164 mg
  • Calcium 67 mg
  • Potassium637 mg
  • Vitamin E 2 mg
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