Baked Fish With Lemon
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 Yukon gold potato, very thinly sliced
- 2 zucchini, thinly sliced
- 2 scallions, quartered crosswise
- 2 tablespoons olive oil
- kosher salt and black pepper
- 4 6-ounce catfish fillets
- 1 lemon, thinly sliced
- 1/4 cup black olives, such as niçoise
- 8 sprigs fresh thyme
Directions
- Heat oven to 450º F. In a medium bowl, combine the potato, zucchini, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Divide the vegetables among 4 12- to 15-inch pieces of parchment. Place the fish over each pile of vegetables and top with the lemon slices, olives, and thyme.
- Fold the parchment over the fish, then seal each packet by making small overlapping folds along the edges.
- Place on 2 baking sheets and bake for 20 minutes.
Nutritional Information
- Per Serving
- Calories 349Calories From Fat 175
- Fat 20g
- Sat Fat 4g
- Cholesterol 93mg
- Sodium 443mg
- Protein 30g
- Carbohydrate 14g
- Sugar 2g
- Fiber 3g
- Iron 3mg
- Calcium 52mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
The fish packets can be prepared and refrigerated for up to 1 day.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
