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Recipe Summary

active:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F.

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  • Cut parchment into four squares large enough to be closed into a bundle around the fish
    fillet.

  • In a small saucepan on medium heat, saute olive oil and shallot for five minutes, or until lightly browned. Add 1 tsp. salt as well as juice and zest of lemon and orange; stir. Add thyme and cook for 1 minute, reduce heat to medium low and add butter. Stir until melted and combined. Set aside.

  • Lay out parchment squares on a 15x10-in size sheet pan. Place fish in the center of the parch Place fish in the center of the parchment squares. Place zucchini and squash over fish. Spoon on sauce.

  • Gather corners and sided of parchment to pouch. Close tightly using kitchen twine. Bake 12 minutes.

Nutrition Facts

288 calories; fat 20g; cholesterol 94mg; saturated fat 11g; carbohydrates 5g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 3g; protein 21g; vitamin a 707.8IU; vitamin c 18.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.5mg; vitamin b6 0.4mg; folate 24.8mcg; vitamin b12 1mcg; sodium 470mg; potassium 577mg; calcium 40mg; iron 0.9mg.
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