Fish in Salsa Verde - Cook For Your Life - pescado en salsa verde- anti-cancer recipes

Fish in Salsa Verde

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 5 ingredients
This sauce is bright and great with white fish like in this Fish in Salsa Verde recipe. Cooking en papillote, or in a packet, is one of the best ways to cook fish without...

Ingredients

  • 1 1/2 cups store-bought salsa verde, or 1 recipe Salsa Verde
  • 2 (6-ounce) thick-cut fillets white fish, such as black cod, tilapia, halibut or sea bass
  • 2 teaspoons olive oil
  • 1 teaspoon lime juice
  • Lime, for garnish

Nutrition Facts

Calories

140 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

7 g

Sugar

3 g

Fiber

2 g

Protein

17 g

Sodium

598 mg

Directions

  1. Preheat the oven to 400 degrees.
  2. Diagonally slash the skin of each fish fillet three times. Set aside.
  3. Tear off two squares of parchment paper or aluminum foil large enough to comfortably hold one fish fillet each. If lining the foil with parchment paper, make it the same size as the foil and lay it on the dull side of the foil.
  4. Smear each foil/parchment square with 1 teaspoon of oil. Divide the salsa verde, and spoon over the center of the left side. Place the fish on top of the salsa and drizzle with half the lime juice.
  5. Fold the foil in half over the fish and tightly roll the sides of the packet together to seal, starting from the fold, leaving a small gap open at the far side. The packet should have the look of a giant empanada. Lay the packets on a cookie sheet and bake in the oven for 10-15 minutes, depending on the thickness of the fish. Let them sit for a moment before opening.
  6. Carefully open the packets -- there will be steam! Serve with extra salsa verde and a wedge of lime.

Chef Tips

If you are going through chemo, don’t add the extra uncooked Salsa Verde to your fish – add a little more to the Fish ‘En Papillote’.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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