Garlic Ginger Walleye in Papillote
delicious fish dinner cooks in the oven in parchment paper packets for easy
50 minutes, not
including time to cook quinoa
tablespoons extra-virgin olive oil
tablespoons reduced sodium tamari
- 4 teaspoons
minced fresh ginger
- 2 teaspoons
- 2 cups
- 1 bunch
(approx. 8 ounces) broccolini florets with trimmed stems
- 4 (5-ounce)
scallions, trimmed and chopped
- ⅓ cup Thai
basil chiffonade (cut into ribbons)
- ½ teaspoon
cracked black pepper (optional)
oven to 425 F.
a small bowl, mix the olive oil, tamari, minced ginger and minced garlic.
4 large sheets of parchment paper (approx. 12 x 15 inches each). Spread ½ cup
of quinoa on the bottom third of each of the papers. Leave 2 inches on the
edges for sealing.
broccolini to each paper.
a fish fillet, scallions, Thai basil and the olive oil/tamari mixture.
fold the packet closed so no steam will escape in cooking.
parchment packages in the oven on a baking sheet for 15 minutes or until fish
is cooked through and broccolini are crisp-tender.
the packets to serving plates and cut the packets open. Top with pepper if desired
and serve immediately.
370 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 120mg Sodium:
450mg Carbohydrate: 26g Fiber: 5g Sugars: 2g Protein: 35g
content of this recipe is calculated by a registered dietitian nutritionist.
Due to variations in ingredients and measurements, values are approximations.
Nutrients provided for this recipe represent values based on the best available
information. This information is not intended to treat or diagnose. Please
consult your physician for diet recommendations specific to your personal