Parchment paper sounds fancy, but it’s really just paper you can use in baking.
I use it to construct a little paper bag to make an ultra healthy, super-fast fish bake that is a tradition in French cuisine. You can always use aluminum foil in its place, however fish always tastes better to me cooked in parchment.
- 4 6-ounces white fish fillets, such as tilapia or cod or snapper
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon sweet paprika
- 2 tomatoes, seeded and finally chopped
- 1/4 cup white wine or champagne (optional)
- 2 large lemons, juiced, about 1/4 cup
- 4 tablespoons trans-fat free margarine
- 2 teaspoons fresh thyme leaves
- Preheat the oven to 400° F.
- Prepare you packets for baking. Tear 4 sheets of parchment paper 12 inches long. Place 1 fillet on each sheet and distribute the remaining ingredients on top of the four fillets.
- Fold the paper over to form a packet and fold the edges, crimping tightly. Use straight pins or toothpicks to tightly secure the edges so there are no gaps.
- Place on a large baking tray and bake 12 to 15 minutes until the packets puff and the fish is no longer translucent inside.
- Watch out for the steam that might escape while opening the packets. Slide the opened packets onto plates and serve immediately.
Nutritional Stats Per Serving (1 packet): 161 calories, 6g protein, 8g carbohydrates, 14g fat (2 g saturated), 14 mg cholesterol, 3g fiber, 297 mg sodium.
Weight Watchers® Points Plus: 5