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Baked Fish Packets with Chinese Parsley Paste
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Prep Time:
30 minutes
Total Time:
30 minutes
30-Minute Baked Fish topped with vibrant parsley paste and crunchy pine nuts - perfect family dinner!
Ingredients:
  • Dash salt, if desired
  • Pine nuts, toasted
  • 1 lb cod, flounder or red snapper fillets
  • 1/2 lb daikon radish, peeled, thinly sliced
  • 1 lb fresh asparagus spears, cut into 1-inch pieces
  • 1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
  • 1/2 teaspoon salt
  • 1 cup fresh cilantro leaves
  • 1 cup fresh parsley sprigs
  • 2 tablespoons lemon juice
  • 1 tablespoon canola oil
  • 1/2 teaspoon grated gingerroot
  • 1/4 teaspoon grated lemon peel
  • 1 green onion, cut into 1-inch pieces
  • 3 cloves garlic, cut in half
Instructions:
  • Preheat your oven to 425°F. Divide radish and asparagus evenly among 4 (18x12-inch) sheets of heavy-duty foil. Sprinkle each with 1 tablespoon sherry and 1/8 teaspoon salt. Place a piece of fish on top. Fold and seal the foil tightly, leaving space for heat circulation and expansion.
  • Arrange the packets on a baking sheet and bake for approximately 15 minutes, or until the fish easily flakes with a fork.
  • Put all the parsley paste ingredients in a blender and blend on medium to high speed until smooth, remembering to stop and scrape down the sides as needed.
  • Before serving, make a large X incision on the top of each packet and gently unfold the foil to release steam. Drizzle each serving with about 2 tablespoons of parsley paste and top with pine nuts for garnish.

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