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Snapper & satay mushroom parcels
2
- Mushrooms, raw, 2 cup(s), slices, mixed e.g. shitake, baby brown, white button
- Green onion, 1 cup(s), chopped
- Zucchini, 1 medium, cut into thick matchsticks
- Peanut butter, reduced sugar & salt, 1 tbsp(s)
- Soy sauce, low-sodium, 1 tbsp(s), or coconut aminos
- Black pepper, 2 dash(es)
- Snapper, raw, 8 oz(s)
- Extra virgin olive oil, 2 tsp(s)
- Curry powder, 1 tsp(s), mild
Method
Preheat oven to 375°F.
Place a large piece of aluminium foil onto a baking sheet. Top with a large piece of parchment paper.
Place mushrooms, green onion, and zucchini at center of parchment paper. Drizzle with peanut butter and soy sauce. Season with black pepper. Place snapper on top. Combine oil and curry powder in a small bowl. Brush mixture onto snapper and season with black pepper. Pull up sides of parchment paper to enclose filling, then repeat with foil.
Bake for 20 minutes or until fish is cooked and vegetables are just tender. Remove from oven. Rest on sheet for 5 minutes.
Unwrap and transfer fish, vegetables and any juices to serving plates. Serve.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
1.9 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
2 |
|
S
|
0 |
Nutrition Facts
| Calories | 258 |
| Total Fat | 11.1 g |
| - Saturated Fat | 1.9 g |
| Cholesterol | 42 mg |
| Sodium | 298 mg |
| Total Carbohydrate | 11.1 g |
| - Dietary Fiber | 4.2 g |
| - Total Sugars | 5.3 g |
| -- Added Sugars | 0 g |
| Protein | 30.2 g |
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