Fennel Snapper in Parchment

Fennel Snapper in Parchment requires approximately 30 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 360 calories, 38g of protein, and 17g of fat per serving. For $3.32 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of oranges, olive oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. Several people really liked this main course. 544 people found this recipe to be flavorful and satisfying. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is great. Similar recipes include Salmon with Fennel Baked in Parchment, Scallops in Parchment with Fennel, Tomatoes, and Olives, and Red Snapper With Fennel.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 small bulb fennel, halved, cored and thinly sliced

1/2 teaspoon fennel pollen or ground fennel seed

1 small bunch Tuscan kale, thinly sliced

1 1/2 teaspoons kosher salt

4 tablespoons extra-virgin olive oil

2 oranges, unpeeled and thinly sliced into 12 slices

4 6-ounce skinless snapper fillets or other flaky fish

Equipment:

baking paper

oven

bowl

baking sheet

kitchen scissors

knife

Cooking instruction summary:

Special equipment: parchment paper Preheat the oven to 450 degrees F. Cut four large pieces of parchment paper into 14-inch hearts by folding the paper in half and cutting half of a heart shape (like you would to make a paper valentine). Set aside. In a medium bowl, toss together the fennel, kale, 2 tablespoons of the oil and 1 teaspoon of the salt. Open the hearts so the tip is facing toward you. Place two slices of orange on the right side of each heart, close to the center. Divide the vegetable mixture on top of each set of orange slices. Place a piece of fish on top of each mound and season each fillet with 1/8 teaspoon of the remaining salt and 1/8 teaspoon fennel pollen. Drizzle each piece of fish with 1/2 tablespoon of the remaining oil. Top each fillet with one of the remaining orange slices. Close the heart so it is now just a half of a heart and rotate it so the mound is facing you and the tip is away from you. Begin to make small folds, each one overlapping the last, around the edge of the package to seal the edges. When you get to the tip, fold the point under the packet. Place the packets on a baking sheet and cook until the packet is slightly brown and puffed, 12 to 15 minutes. Using scissors or a small pairing knife, cut open the top of the each packet carefully, as the escaping steam will be hot. Serve in the parchment packets for easy clean up.

 

Step by step:


1. Special equipment: parchment paper

2. Preheat the oven to 450 degrees F.

3. Cut four large pieces of parchment paper into 14-inch hearts by folding the paper in half and cutting half of a heart shape (like you would to make a paper valentine). Set aside.

4. In a medium bowl, toss together the fennel, kale, 2 tablespoons of the oil and 1 teaspoon of the salt. Open the hearts so the tip is facing toward you.

5. Place two slices of orange on the right side of each heart, close to the center. Divide the vegetable mixture on top of each set of orange slices.

6. Place a piece of fish on top of each mound and season each fillet with 1/8 teaspoon of the remaining salt and 1/8 teaspoon fennel pollen.

7. Drizzle each piece of fish with 1/2 tablespoon of the remaining oil. Top each fillet with one of the remaining orange slices. Close the heart so it is now just a half of a heart and rotate it so the mound is facing you and the tip is away from you. Begin to make small folds, each one overlapping the last, around the edge of the package to seal the edges. When you get to the tip, fold the point under the packet.

8. Place the packets on a baking sheet and cook until the packet is slightly brown and puffed, 12 to 15 minutes. Using scissors or a small pairing knife, cut open the top of the each packet carefully, as the escaping steam will be hot.

9. Serve in the parchment packets for easy clean up.


Nutrition Information:

Quickview
359k Calories
37g Protein
16g Total Fat
14g Carbs
100% Health Score
Limit These
Calories
359k
18%

Fat
16g
26%

  Saturated Fat
2g
15%

Carbohydrates
14g
5%

  Sugar
6g
7%

Cholesterol
62mg
21%

Sodium
1024mg
45%

Get Enough Of These
Protein
37g
75%

Vitamin K
237µg
226%

Vitamin D
17µg
116%

Vitamin C
83mg
101%

Selenium
66µg
94%

Vitamin B12
5µg
85%

Vitamin A
3653IU
73%

Vitamin B6
0.84mg
42%

Phosphorus
406mg
41%

Potassium
1234mg
35%

Copper
0.61mg
30%

Vitamin E
3mg
25%

Magnesium
87mg
22%

Manganese
0.38mg
19%

Calcium
161mg
16%

Vitamin B5
1mg
16%

Fiber
3g
14%

Folate
54µg
14%

Vitamin B1
0.18mg
12%

Iron
1mg
8%

Vitamin B3
1mg
7%

Zinc
0.97mg
6%

Vitamin B2
0.09mg
5%

covered percent of daily need
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Food Trivia

Worcestershire sauce is made from dissolved anchovies (including the bones) that have been soaked in vinegar.

Food Joke

Home - A - Age Jokes "That's an excellent essay for someone your age," said the English teacher. "How about for someone my Mum's age, Miss?" "Welcome to school, Simon," said the nursery school teacher to the new boy. "How old are you?" "I'm not old," said Simon. "I'm nearly new." Miss Jones agreed to be interviewed by Fred for the school magazine. "How old are you, ma'am?" asked Fred. "I'm not going to tell you that," she replied. "But Mr Hill the technical teacher and Mr Hill the geography teacher told me how old they were." "Oh well," said Miss Jones. "I'm the same age as both of them." The poor teacher was not happy when she saw what Fred wrote: Miss Jones, our English teacher, confided in me that she was as old as the Hills. "Now remember, boys and girls," said the science teacher, "you can tell a tree's age by counting the rings in a cross section. One ring for each year." Fred went home for tea and found a chocolate roll on the table. "I'm not eating that, Mum!" she said. "It's five years old." Grandma: You've left all your crusts, Fred. When I was your age I ate every one. Fred: Do you still like crusts, Grandma? Grandma: Yes, I do. Fred: Well, you can have mine. How old is your wife? Approaching forty. From which direction? An eminent old man was being interviewed, and was asked if it was correct that he had just celebrated his ninety-ninth birthday. `That's right,' said the old man. `Ninety-nine years old, and I haven't an enemy in the world. They're all dead.' `Well, sir,' said the interviewer, `I hope very much to have the honour of interviewing you on your hundredth birthday.' The old man looked at the young man closely, and said, `I can't see why you shouldn't. You look fit and healthy to me!'.

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