3 years ago

Garlic Ginger Walleye in Papillote
(in Parchment)

This
delicious fish dinner cooks in the oven in parchment paper packets for easy
cleanup.

4 servings
50 minutes, not
including time to cook quinoa

Ingredients

  • 3
    tablespoons extra-virgin olive oil
  • 2
    tablespoons reduced sodium tamari
  • 4 teaspoons
    minced fresh ginger
  • 2 teaspoons
    minced garlic
  • 2 cups
    cooked quinoa
  • 1 bunch
    (approx. 8 ounces) broccolini florets with trimmed stems
  • 4 (5-ounce)
    walleye fillets
  • 4
    scallions, trimmed and chopped
  • ⅓ cup Thai
    basil chiffonade (cut into ribbons)
  • ½ teaspoon
    cracked black pepper (optional)

Directions

  1. Heat
    oven to 425 F.
  2. In
    a small bowl, mix the olive oil, tamari, minced ginger and minced garlic.
  3. Cut
    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.
  4. Add
    broccolini to each paper.
  5. Add
    a fish fillet, scallions, Thai basil and the olive oil/tamari mixture.
  6. Tightly
    fold the packet closed so no steam will escape in cooking.
  7. Bake
    parchment packages in the oven on a baking sheet for 15 minutes or until fish
    is cooked through and broccolini are crisp-tender.
  8. Transfer
    the packets to serving plates and cut the packets open. Top with pepper if desired
    and serve immediately.

NUTRITION
INFORMATION
Calories:
370 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 120mg Sodium:
450mg Carbohydrate: 26g Fiber: 5g Sugars: 2g Protein: 35g

Nutrition
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
needs.