Friday, February 23, 2007

White Fish with Baked Potato

INGREDIENTS:

4 sheets aluminum foil wrap, each at least 18 inches long
4 baking potatoes
2 tablespoons chives
2 tablespoons basil
4 firm-fleshed white fish fillets
4 tablespoons butter, divided
1/2 cup white wine (or use white grape juice with a splash of vinegar)
Salt and pepper to taste


COOKING INSTRUCTIONS:
Preheat oven to 375 degrees. Place baking potatoes in oven.
Combine chives and basil in a small bowl.
Place one fish fillet in the middle of each piece of aluminum foil; make a “bowl” to surround the fish by pulling up the edges on all four sides.
Top each fillet with one tablespoon of butter, one tablespoon of the chives/basil mixture, and two tablespoons of wine; pepper to taste.
Fold the foil up around the fish and seal the edges very tightly so that nothing will leak out during the cooking process.
Place the packets in a baking dish and bake for 30 minutes.
To serve, place a foil packet on each dinner plate and allow each person to open it so that none of the wine sauce leaks out. CAUTION: Be EXTREMELY careful of the hot steam that has built up on the inside of the foil packets (parents should do this FOR their children. Serve with potatoes.

NUTRITION per serving: 463 Calories; 13g Fat; 45g Protein; 35g Carbohydrate; 4g Dietary Fiber; 130mg Cholesterol; 255mg Sodium. Exchanges: 2 1/2 Grain (Starch); 5 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat. Points: 10

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