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Perch In Papillote

southern.chef's picture
  Vegetable oil 1 Tablespoon
  Perch/Fish fillets 6 Ounce
  Diced tomato 1⁄3 Cup (5.33 tbs)
  Chopped green onions 1⁄3 Cup (5.33 tbs)
  Celery 1⁄3 Cup (5.33 tbs), diced
  Chopped parsley 3 Tablespoon
  Dried tarragon 1 Teaspoon
  Lemon juice 3 Tablespoon
  Lemon 1 , seeded, thinly sliced
  Salt To Taste
  Pepper To Taste

Cut four 15 inch squares of parchment paper or aluminum foil; fold squares in half, and trim each into a heart shape.
Place parchment hearts on 2 large baking sheets.
Brush top side of each heart lightly with vegetable oil, leaving edges ungreased.
Set aside.
Arrange one fish fillet on one greased half of each parchment heart, near the crease.
Sprinkle fillet lightly with salt and pepper.
Combine tomato, green onions, celery, parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper, tossing gently.
Spoon vegetable mixture evenly over fillets.
Sprinkle lemon juice evenly over vegetables; top with lemon slices.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 375 Calories from Fat 157

% Daily Value*

Total Fat 18 g27.3%

Saturated Fat 2.5 g12.4%

Trans Fat 0 g

Cholesterol 153.1 mg51%

Sodium 569.9 mg23.7%

Total Carbohydrates 23 g7.6%

Dietary Fiber 8.4 g33.5%

Sugars 5.1 g

Protein 38 g76.6%

Vitamin A 146.1% Vitamin C 280.8%

Calcium 35.5% Iron 43.5%

*Based on a 2000 Calorie diet

Perch In Papillote Recipe