Fish and Vegetable Packets
  • Fish and Vegetable Packets

Fish and Vegetables Packets

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Prep Time

10mins

time to table icon

Time to Table

25mins

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Serves

4

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Ingredients

  • 1/2 cup Daisy Cottage Cheese
  • 1/4 cup fresh chopped chives
  • 2 tablespoons fresh chopped tarragon
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 12-inch squares parchment paper
  • 1 teaspoon lemon pepper, divided
  • 4 6-ounce fish filets (Halibut, Sole, or Snapper)
  • 1 small zucchini, cut into 24 slices
  • 1/4 cup chopped green onions
  • 16 small grape tomatoes
  • 16 thin asparagus spears
  • 4 thin lemon slices

Ingredients

  • 1/2 cup Daisy Cottage Cheese
  • 1/4 cup fresh chopped chives
  • 2 tablespoons fresh chopped tarragon
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 12-inch squares parchment paper
  • 1 teaspoon lemon pepper, divided
  • 4 6-ounce fish filets (Halibut, Sole, or Snapper)
  • 1 small zucchini, cut into 24 slices
  • 1/4 cup chopped green onions
  • 16 small grape tomatoes
  • 16 thin asparagus spears
  • 4 thin lemon slices

Directions

  1. Place the cottage cheese, chives, tarragon, parsley, water, lemon juice, salt, and pepper into the bowl of a food processor. Process until blended, adding additional water as needed until the desired consistency is reached. Cover and refrigerate until the fish is finished cooking.
  2. Heat the oven to 450 degrees. Cut the parchment papers into circles by folding the papers in half and cutting circles with 6-inch radiuses. Set aside.
  3. Open each paper flat. Place the fish near the fold on each paper. Sprinkle the fish with half of the lemon pepper. Top each piece of fish with 6 zucchini slices, 1 tablespoon green onion, 4 tomatoes and 4 asparagus spears. Sprinkle with the remaining lemon pepper. Top each piece with 1 lemon slice.
  4. Fold the papers over the fish and vegetables. Begin sealing the edges by making small folds around the fish. Place the packets on a baking sheet. Bake for 10 to 12 minutes or until the fish flakes easily with a fork.
  5. Place the fish on a dinner plate. Carefully cut the packet open to release the steam. Top each with about 2 tablespoons of the refrigerated sauce. Serve in the parchment.
  • Calories:229
  • Cholesterol:86
  • Dietary Fiber:3
  • Protein:37
  • Protein:38
  • Sat Fat:1
  • Sodium:293
  • Sodium:443
  • Sugars:5
  • Total Carbohydrate:9
  • Total Fat:1
  • Total Fat:3

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