Parchment-Baked Fish with Lemongrass

Lemongrass has a fibrous, woody texture. Use the back of a knife to crush the stalk before mincing. As an alternative, use an equal amount of store-bought lemongrass paste.

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  • Makes: 4 servings
  • Serving Size: 1 packet
  • Makes: 4 packets
  • Hands On: 30 mins
  • Total Time: 45 mins

Parchment-Baked Fish with Lemongrass

Directions

  1. Preheat oven to 400 degrees F. Finely chop four green onions. In a small bowl combine chopped green onions, lemongrass, ginger, and oil; set aside. Cut four 15-inch-long pieces of parchment paper. Fold each in half like a book, creasing the center. Open papers and spread an even amount of the lemongrass mixture across the middle of one side of each paper.
  2. Cut the remaining green onions into 2-inch pieces. Top lemongrass mixture evenly with green onions, mushrooms, and peppers. Drizzle lightly with sriracha. Place fish on vegetables; add a squeeze of lime juice. Season with salt. Top with cilantro.
  3. Fold parchment over food. Seal packets: Starting at the bottom folded edge, crease the corner up at an angle. Working in 2-inch sections, continue creasing open edges, overlapping each fold. Make sure folds are creased tightly so they don't open. Finish by tucking the last flap underneath packet (packet will be a half-moon shape). Transfer filled packets to a baking sheet. Bake 15 to 20 minutes.* Make a narrow slit and check if fish flakes easily when tested with a fork. (Bake 1 to 2 minutes more, if needed.) Open packets carefully to serve. Makes 4 servings. *Tip: If fish fillets are 3/4 to 1 inch thick, increase baking time to 20 to 25 minutes.
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Nutrition Facts (Parchment-Baked Fish with Lemongrass)

  • Per serving:
  • 163 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 49 mg chol. ,
  • 279 mg sodium ,
  • 11 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 23 g pro.
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