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lemon infused fish and vegetables

Desciption

steaming fish with veggies in individual packages is not only healthy, it makes assembly and cleanup a breeze. you can use foil in place of the parchment paper. orlando sentinel, 2/2010. i like to add herbs to this; dill if cooking salmon, other fresh herbs if using a white fish. this is a very basic recipe you can customize to your individual tastes and it is very low in calories, fat, and sodium.

Tags

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Nutritions

  • Carbohydrates: 251.2
  • Fats: 14.0
  • Dietary Fiber: 5.0
  • Minerals: 17.0
  • Proteins: 71.0
  • Vitamins: 7.0
  • Water: 2.0

Steps

  1. Heat oven to 425 degrees
  2. Tear four lengths of parchment paper or foil
  3. Each about 18 inches long
  4. Fold each length across in half
  5. Unfold
  6. Divide lemon slices among parchment pieces
  7. Piecing them in a row
  8. Top with fish
  9. Place vegetables beside the fish
  10. Whisk together the olive oil
  11. Lemon juice and salt
  12. Drizzle over the fish
  13. Crimp or fold over the edges to form sealed packets
  14. Place packets on two baking sheets
  15. Bake until the packets are puffed and fish is cooked through
  16. 12-15 minutes
  17. Transfer packets to serving plates
  18. Cut the top of the packets open carefully
  19. Serve

Step 15

Total Time in Minute 25

Ingredients Count 6

cooking lemon infused fish and vegetables

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Ingredients

Lemon

Salmon fillets

Asparagus

Extra virgin olive oil

Lemon juice

Salt

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