Rating: 2.5 stars
11 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
  • 11 Ratings
Kay Chun

Gallery

Credit: Tina Rupp

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450º F. In a medium bowl, combine the potato, zucchini, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

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  • 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.

Nutrition Facts

349 calories; fat 20g; saturated fat 4g; cholesterol 93mg; sodium 443mg; protein 30g; carbohydrates 14g; sugars 2g; fiber 3g; iron 3mg; calcium 52mg.
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