Fish in Parchment

Bake once, eat twice. This delicious, Asian-inspired seafood dish is quick to prepare but tastes just as good chilled as warm. Pack leftovers alongside a bean salad for a lunch that satisfies.

Prep: 20 minutes
Bake: 12 minutes

Ingredients
1 1/2 pounds fresh or frozen white fish fillets (such as halibut or red snapper), each about 3/4 inch thick
1/4 cup reduced-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
2 teaspoons cornstarch
2 teaspoons Asian chili garlic sauce (optional)
2 teaspoons toasted sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
4 12-inch squares parchment paper
3 green onions, cut into thin strips
1 carrot, cut into thin strips
Hot steamed rice

Directions
1. Thaw fish if frozen. Cut fish into four equal pieces; set aside.

2. In a small saucepan combine chicken broth, hoisin sauce, soy sauce, sugar, cornstarch, Asian chili sauce (if desired), sesame oil, ginger, and garlic. Cook and stir until thickened and bubbly; cook and stir 1 minute more.

3. Place one portion of fish in middle of parchment square. Top with 2 tablespoons of the sauce, and one-quarter of the green onions and carrots. Bring up two opposite sides of parchment and fold several times over fish. Fold remaining ends of parchment and tuck under. Place fish packets in a shallow baking pan. Bake in a 400 degree F oven for 12 to 15 minutes or until fish is opaque and flakes easily when tested with a fork. Serve with steamed rice. Makes 4 servings.

Nutrition Facts
Calories261, Total Fat (g)7, Saturated Fat (g)1, Monounsaturated Fat (g)2, Polyunsaturated Fat (g)2, Cholesterol (mg)55, Sodium (mg)602, Carbohydrate (g)12, Total Sugar (g)5, Fiber (g)1, Protein (g)37, Vitamin C (DV%)6, Calcium (DV%)10, Iron (DV%)11, Percent Daily Values are based on a 2,000 calorie diet