Tuesday, October 25, 2011

Italian Fish and Veggie Pockets

Randomly saw this episode of Giada's show a day or two before the cleanse was starting.  I found the recipe so we could add it to our menu.  Delish!

Italian Fish and Veggie Pockets

1 lemon, zested
1 1/2 tsp. salt plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine (I omitted this because of the cleanse)
1/4 cup lemon juice
4 tsp olive oil
4 4 ounce trout fillets, skinned (or other fish about 1/2 inch thick)
8 thin slices lemon
1/4 cup chopped mint leaves (I skipped this one)

Preheat oven to 350 degrees.  In a small bowl, mix together lemon zest, salt, and pepper.  Set aside.

Lay out the 4 sheets of aluminum foil.  Place 1/4 of the sugar snap peans, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil.  Over each pile of vegetables drizzle 2 T of white wine, 1 T lemon juice, and 1 tsp. olive oil.  Sprinkle with salt and pepper and gently toss.

Top each pile of seasoned vegetables with a piece of fish.  Sprinkle the fish with some of the reserved zest mixture.  Top each fish with 2 slices of lemon.

Fold up the foil into an air-tight packet.  Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish.  Sprinkle the fish with mint just before serving.

(www.foodnetwork.com--Giada De Laurentiis)
(Serves 4)

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