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Parchment Baked Fish and Vegetables
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SkinnyMS

Parchment Baked Fish and Vegetables

For seafood enthusiasts, this recipe is one for the books!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: Low-Carb, Seafood
Servings: 4 people
Calories: 223kcal
Author: Rowena Dumlao-Giardina

Ingredients

US Customary - Metric
  • 1 pound fish 2 whole fish, medium (1/2 pound per fish), gutted and halved
  • 4 ounces clams
  • 4 ounces shrimp 12 large shrimp
  • 8 asparagus spears
  • 2 zucchini diced
  • 8 cherry tomatoes halved
  • 2 cloves garlic halved
  • 1 lemon halved
  • 4 thyme sprigs fresh
  • 4 basil leaves
  • 1 teaspoon dried oregano
  • 1/2 cup dry white wine
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • parchment paper

Instructions

  • Preheat oven to 375 degrees. Cut 4 large pieces of parchment paper, measuring approximately 20 inches long. Lay each parchment paper on the working table and prepare each pouch by dividing all the ingredients equally. Close each pouch butchers twine. Bake for 30 minutes. Serve hot.

Nutrition

Serving: 1packet | Calories: 223kcal | Carbohydrates: 11g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 791mg | Potassium: 851mg | Fiber: 3g | Sugar: 5g | Vitamin A: 713IU | Vitamin C: 44mg | Calcium: 78mg | Iron: 3mg |
SmartPoints (Freestyle): 5
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SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5