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Ingredientes
- 3 x mullets - (1 lb ea) cleaned, scaled
- Â Â (or possibly substitute snapper)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 sm butternut squash peeled, and
- Â Â cut into julienne
- 2 x cardoon stalks cleaned, peeled,
- Â Â and cut into julienne
- 2 x parsnips peeled, and
- Â Â cut into julienne
- 1 x turnip peeled, and
- Â Â cut into julienne
- 6 x Swiss chard leaves trimmed, and
- Â Â cut into ribbons
- 2 x carrots peeled, and
- Â Â cut into julienne
- 6 x branches oregano
- 1/4 c. finely-minced Italian parsley
- 1 c. white wine
- 1/2 c. black olive paste
- 1 c. extra-virgin extra virgin olive oil
Direcciones
- Preheat the oven to 450 degrees.
- Season each fish with salt and pepper, inside and out. Place 1 fish in the center of each of 3 large sheets of parchment paper. Top each fish with a handful of squash, cardoons, parsnips, turnips, Swiss chard, and carrots, 1 branch oregano, some of the parsley, some of the wine, a dollop of olive paste and a generous drizzle of the extra virgin olive oil. Fold up each packet and seal the edges by folding them over several times.
- Bake in the oven for 15 to 20 min, and serve warm, taking care of the steam which will blast from the warm packet.
- This recipe yields 3 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 3 servings | |
| Calories 770 | |
| Calories from Fat 649 | 84% |
| Total Fat 73.36g | 92% |
| Saturated Fat 10.3g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 249mg | 10% |
| Potassium 662mg | 19% |
| Total Carbs 9.6g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.74g | 2% |
| Protein 7.73g | 12% |
