Recipes and Cooking Parchment-Baked Fish with Lemongrass 5.0 (1) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 17, 2016 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 45 mins Servings: 4 Yield: 4 packets Jump to Nutrition Facts Ingredients 6 green onions 2 stalks fresh lemongrass, trimmed, smashed, and minced (1/4 cup) 1 tablespoon minced fresh ginger 2 teaspoon canola oil 2 cup thinly sliced button mushrooms 2 red and/or orange sweet peppers, cut into strips Sriracha sauce 4 4-6 ounce 1/2-inch-thick skinless white fish fillets, such as hake or cod 1 lime, halved Coarse salt Fresh cilantro sprigs Directions Preheat oven to 400°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. 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. 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. Rate it Print Nutrition Facts (per serving) 163 Calories 3g Fat 11g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 163 % Daily Value * Total Fat 3g 4% Cholesterol 49mg 16% Sodium 279mg 12% Total Carbohydrate 11g 4% Total Sugars 5g Protein 23g Vitamin C 133.1mg 666% Calcium 48mg 4% Iron 1.8mg 10% Potassium 903mg 19% Folate, total 61.2mcg Vitamin B-12 1.1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.