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Haddock en Papillote
This is a terrific dish for entertaining. It's easy to prepare, yet impressive. You can even assemble the bundles earlier in the day and then pop them in the oven 15 minutes before dinner. —Amanda Singleton, Rogersville, Tennessee
Ingredients
- 1-1/2 pounds haddock or cod fillets, cut into 4 portions
- 4 tablespoons dry white wine
- 2 teaspoons snipped fresh dill or 1 teaspoon dill weed
- 1 teaspoon grated lemon zest
- 1/2 cup julienned carrot
- 1/2 cup julienned zucchini
- 4 tablespoons slivered almonds, toasted
- 4 tablespoons butter
Directions
- 1. Preheat oven to 375°. Place each fillet portion on a piece of parchment or heavy-duty foil (about 12 in. square). Drizzle fillets with wine; sprinkle with dill and lemon zest. Top with carrot, zucchini and almonds; dot with butter. Fold foil or parchment around fish, sealing tightly.
- 2. Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts
1 packet: 311 calories, 16g fat (8g saturated fat), 129mg cholesterol, 219mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 34g protein.
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