| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Infood01 | 1 | Servings | ||
INGREDIENTS
| 2 | Sheets parchment paper – or | |
| 2 by 2 foot | ||
| length aluminum foil | ||
| 1/2 | Kale – roughly chopped | |
| 1/2 | Spaghetti squash, coooked | |
| 1 | c | Leftover rice cooked |
| 2 | Cod fillets, 6-ounce | |
| 2 | t | Dijon mustard |
| 2 | T | Butter |
| 1 | c | White wine, or water |
INSTRUCTIONS
Lay out two sheets of parchment or foil. Place half of kale on each piece. Fluff up squash with fork and place half of each on top of kale. Split rice and lay on top of squash. Put fish on top. Smear a bit of mustard on fish and place butter on top. Fold up so loosely sealed and before making a final seal, place wine or water in package. Place in cookie tray in a 400 degree oven and bake for 10 minutes or until paper browns. Serve immediately by opening with scissors. Converted by MC_Buster. NOTES : Recipe by: IN FOOD TODAY SHOW #IND089 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 206
Total Fat: 23.5g
Cholesterol: 61.1mg
Sodium: 128.3mg
Potassium: 19.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g