For seafood lovers, this recipe is one for the books!
This parchment-baked fish and vegetable recipe is a fish lover’s dream. Even if you live thousands of kilometers from the sea, this recipe will bring you closer to the sea. Every bite brings you to summer evenings on the beach. You can practically hear the chirping of the seagulls and feel the salty wind gently hitting your face! An aromatic mixture of fish, prawns, crabs, vegetables and spices is thrown into foil bags and cooked to delicious perfection. The best part is that this dish is so easy to prepare and it creates a delicious dinner or hearty lunch.
In addition to its incredible taste, this irresistible parchment baked fish and vegetable recipe also has an impressive nutritional profile. It’s a great source of protein that is high in fatty acids and low in carbohydrates. Learn more about the health benefits of seafood by checking out these Reasons to enjoy fishing.
A trip to the sea with every bite
Not only will this meal provide you with delicious sensory pleasure, but it’s also a healthy meal that’s packed with vitamins and nutrients. These bags contain a rainbow of vegetables, from asparagus stalks to diced zucchini to cherry tomatoes.
Below is a list of recommended ingredients, but it needs to be interpreted in full. So even better if you can get fresh ingredients from a local fishmonger or vegetable stall. On the other hand, this recipe is a great solution if you are simply stacking frozen goods in the freezer. Both fresh and frozen ingredients add fascinating aromas and flavors that permeate the air as soon as you cut open the pouches.
What kind of fish should you use?
The possibilities in choosing the fish for our parchment-baked fish and vegetables are endless. Ultimately, it really depends on your taste preferences.
For something on the mild and tender side of the spectrum, check out branzini, red snapper, or sea bass. On the flip side, if you’re craving a richer, bolder fish, salmon or tuna steak works well. Mixed with juicy vegetables and tasty spices, almost any fish of choice in this meal will taste amazing!
When it comes to shrimp, this main ingredient adds a tender, juicy texture that goes perfectly with fish and vegetables. For a thick, meaty texture, consider using extra large or giant shrimp.
Here’s how to put this delicious recipe together
We love this recipe because it’s so easy to conjure up and requires minimal cleaning. Here, parchment wraps act as a “cooking pan” for this delicious fish dish. Simply cut four large pieces of parchment paper, with the longest sides measuring about 20 inches. Then mix the fish, mussels, prawns, vegetables, lemon and spices in a large bowl. Distribute your prepared ingredients evenly over the four pieces of parchment and drizzle a little olive oil and white wine over each section. Finally, add salt and pepper to taste, close each bag with a string and put the babies in the oven. Voila: Dinner is served!
The right wine to go with your meal
This rich dish requires a dry white wine, preferably with notes of fruit and plants. In this case, Gewürzaminer, Pinot Grigio, Verdicchio and Vermentino go together incredibly well.
How to serve parchment baked fish and vegetables
After untying the threads and opening the packs, the most delicious aromas of herbs, lemon and seafood permeate the air. Serve this delicious meal simply by emptying the deliciously prepared packages onto plates. As simple as that!
- 2 whole fish medium sized, pitted and cut in half, about 1/2 pound per fish
- 4th Ounces Clams
- 12 shrimp
- 8th Asparagus spears
- 2 zucchini diced
- 8th Cherry tomatoes halved
- 2 Garlic cloves halved
- 1 lemon halved
- 4th comes from fresh thyme
- 4th Basil leaves
- 1 teaspoon dried oregano
- 1/2 Cup dry white wine
- 2 teaspoon olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Parchment paper
Preheat the oven to 375 degrees. Cut 4 large pieces of parchment paper approximately 20 inches long. Place each parchment paper on the work table and prepare each bag by distributing all the ingredients evenly. Close each bag of butcher’s string. Bake for 30 minutes. Serve hot.
Portion: 1everyone | Calories: 106kcal | Carbohydrates: 10G | Protein: 7thG | Fat: 3G | Saturated fatty acids: 1G | Cholesterol: 47mg | Sodium: 762mg | Potassium: 468mg | Fiber: 3G | Sugar: 5G | Vitamin A: 686IU | Vitamin C: 44mg | Calcium: 78mg | Iron: 2mg |
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Loved this recipe and longed for more? Immerse yourself in meals your body will thank you for! Take a look at this 21 Healthy Seafood Recipes!
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