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| INGREDIENTS |
| 6 |
12-inch squares parchment paper |
| 4 |
(6 oz.) skinless haddock fillets |
| 1 tbsp. |
olive oil |
| ⅛ tsp. |
freshly ground pepper |
| 1 tbsp. |
snipped fresh mint |
| 1 tbsp. |
snipped fresh dill |
| 6 |
thin slices lemon, halved or quartered |
| 1 tbsp. |
drained capers |
| |
dill sprigs and/or lemon wedges (optional) |
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|
| RECIPE |
- Preheat oven to 375ºF.
- Place one fish portion in the middle of each parchment square.
- Drizzle with olive oil and sprinkle with pepper.
- Top with mint, dill, lemon pieces, and capers.
- Bring up two opposite sides of parchment and fold several times over fish. Fold remaining ends of parchment and tuck under.
- Place fish packets in a shallow baking pan.
- Bake for 13-15 minutes or until fish flakes easily with a fork.
- Place packet on plate to serve.
- Open top carefully and garnish with fresh dill sprigs and/or lemon wedges.
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| SERVING SUGGESTION |
SERVING SIZE:
1 packet
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
180 |
|
| Total Fat |
5 g |
|
| Sodium |
210 mg |
|
| Total Carbohydrates |
2 g |
|
| Fiber |
41 g |
|
| Protein |
33 g |
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