Fish en Papillote with Green Sauce

1. Preheat the oven to 450°F.
2. In a blender or food processor, combine leeks, cilantro, basil, mint, red pepper flakes, 1.5 cloves of garlic, a pinch of salt, pepper, fish sauce, lime zest, maple syrup, and 1 tablespoon of avocado oil. Blend until smooth and creamy, adding water if necessary.
3. If not already done, chop Brussels sprouts, bell pepper, cherry tomatoes, and lime. Toss them in a pinch of salt.
4. Assemble packets by placing half of the veggies in the center of a piece of unbleached parchment paper.
5. Lay a fish fillet on top of the veggies. Spread half of the green sauce on the fillet. Squeeze half a lime over the fish and drizzle with ½ tablespoon of avocado oil. Repeat for all packets.
6. To form the packets, fold two edges of parchment paper into the middle of the fish and roll the edges down and together. Roll the ends into the center fold to create a good seal.
7. Place the packets on a rimmed baking sheet. Bake for 10 minutes or until the internal temperature of the fish reaches 135°F-140°F.
8. Once cooked, use kitchen shears to cut open the packets.
9. Serve the fish over a bed of veggies. Garnish with chopped cherry tomatoes and cilantro.

Total Macros:

Calories: 371

Protein: 25g

Carbs: 17g

Fat: 22.5g

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