Fish and Vegetables Packets

Fish and Vegetables Packets
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Calories 229 cals
Total Fat 1 g
Cholesterol 86 mg
Dietary Fiber 3 g
Sodium 443 mg
Protein 38 g
Total Carbohydrate 9 g

Prep Time: 10 Minutes

Time to Table: 25 Minutes

Serves: 4


  • 1/2 cup Daisy Cottage Cheese
  • 1/4 cup fresh chopped chives
  • 2 tablespoons fresh chopped tarragon
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 12-inch squares parchment paper
  • 1 teaspoon lemon pepper, divided
  • 4 6-ounce fish filets (Halibut, Sole, or Snapper)
  • 1 small zucchini, cut into 24 slices
  • 1/4 cup chopped green onions
  • 16 small grape tomatoes
  • 16 thin asparagus spears
  • 4 thin lemon slices


Place the cottage cheese, chives, tarragon, parsley, water, lemon juice, salt, and pepper into the bowl of a food processor. Process until blended, adding additional water as needed until the desired consistency is reached. Cover and refrigerate until the fish is finished cooking. Heat the oven to 450 degrees. Cut the parchment papers into circles by folding the papers in half and cutting circles with 6-inch radiuses. Set aside. Open each paper flat. Place the fish near the fold on each paper. Sprinkle the fish with half of the lemon pepper. Top each piece of fish with 6 zucchini slices, 1 tablespoon green onion, 4 tomatoes and 4 asparagus spears. Sprinkle with the remaining lemon pepper. Top each piece with 1 lemon slice. Fold the papers over the fish and vegetables. Begin sealing the edges by making small folds around the fish. Place the packets on a baking sheet. Bake for 10 to 12 minutes or until the fish flakes easily with a fork. Place the fish on a dinner plate. Carefully cut the packet open to release the steam. Top each with about 2 tablespoons of the refrigerated sauce. Serve in the parchment.


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