SAFFRON CILANTRO SNAPPER IN A BAG
This is a recipe that I came up with one day when I had to cook some Red Snapper with the spare ingredients that I had in my refrigerator. It was amazing the very first time I made it, so I never had to tweak the recipe. The sauce that results from steaming these ingredients is absolutely fantastic - the flavors all blend together to make a truly exquisite dish that's both healthy and delicious. Simply the best fish in a bag I've ever had.
Provided by BGreenstone
Categories < 60 Mins
Time 33m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400º.
- For each serving: fold long sheet of parchment paper in half, place fish filet in middle on one side of the crease.
- Cover each serving with 1/2 of the Cilantro, 1/2 of the Green Onions, 1/2 chopped Tomato.
- Drizzle a dash (1/8 cup) of White Wine over each filet, and then place two sprigs of Thyme on top.
- Sprinkle a pinch of Saffron - you don't need much.
- Squeeze some lemon juice over it, and cover with two slices of Lemon.
- Salt and Pepper to taste (don't over salt!).
- Fold the paper over the fish and then crinkle up the edges to form the letter D.
- Place on a baking sheet and cook @ 400º for 18 minutes.
Nutrition Facts : Calories 270.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 79.9, Sodium 111.8, Carbohydrate 7.8, Fiber 2.4, Sugar 3.1, Protein 46.2
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