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Tarragon Fish And Vegetable Parcels

fast.cook's picture
Ingredients
  Leek 350 Gram (1 Medium Sized)
  Carrot 180 Gram (1 Large Sized)
  Butter 30 Gram
  Dry white wine 2 Tablespoon
  Chopped tarragon leaves 2 Teaspoon (Use Fresh)
  Fish fillets 3 1⁄4 Kilogram (4 Pieces, 800 Gram Each)
Directions

Cut Leek and carrot into thin 4 cm-long strips.
Heat butter in large pan; cook vegetables, stirring, until softened slightly.
Stir in wine and tarragon; cook, uncovered, 1 minute.
Place each fish fillet on a 30cm-square piece of foil; divide vegetables among fillets.
Wrap tightly to enclose fillets, place on oven tray; bake in hot oven 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Quick

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Average: 4.5 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3422 Calories from Fat 863

% Daily Value*

Total Fat 98 g151.1%

Saturated Fat 15.8 g79%

Trans Fat 0 g

Cholesterol 2214 mg738%

Sodium 3071.2 mg128%

Total Carbohydrates 73 g24.2%

Dietary Fiber 12.1 g48.3%

Sugars 22.5 g

Protein 583 g1165.4%

Vitamin A 741.5% Vitamin C 96%

Calcium 210.9% Iron 62.3%

*Based on a 2000 Calorie diet

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Tarragon Fish And Vegetable Parcels Recipe