RED SNAPPER EN PAPILLOTE
Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:25:00
Calories: 284
Fat: 15 grams
Protein: 40 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
1 small red pepper, cut into strips
4 green onions, cut into 2" lengthwise strips
2 tablespoons chopped sun-dried tomatoes
4 red snapper fillets (about 8 ounces each)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt
Pepper
4 tablespoons olive oil
1. Heat oven to 425F. Cut four 12" x 12" squares of
aluminum foil; fold each square in half, then open again.
Mix red pepper, green onions and sun-dried tomatoes in
a bowl. Place 1/4 of the vegetable mixture on one half of
each square, leaving a 1/2" border.
2. Season fillets with oregano, basil, salt, and pepper.
Place one fillet on top of each vegetable mound. Drizzle
with olive oil. Fold foil over fish. Seal and crimp edges to
make airtight packets. (May be made several hours
ahead to this point)
3. Transfer packets to a baking sheet. Bake 25 minutes.
Open packets directly on dinner plates.
The French technique of cooking in paper seals in flavor.
Aluminum foil pouches work, too. This is a good choice for
dinner parties, because preparation can be done ahead.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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