Red Snapper Under Vegetable Puree
- Total Time
- 50 minutes, plus 3 hours' drain
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Ingredients
- 1cup low-fat yogurt
- 1celery root, about ½ pound, peeled and chopped
- 2parsnips, about ½ pound, peeled and chopped
- 2small boiling potatoes, about ¼ pound, peeled and chopped
- 1tablespoon fresh thyme leaves, finely chopped
- ½teaspoon salt
- 1teaspoon freshly ground pepper
- 1cup low-fat milk
- 2tablespoons minced fresh chives
- 1tablespoon unsalted butter
- 4red snapper fillets, 6 to 8 ounces each
- 2tablespoons minced flat-leaf parsley
Nutritional analysis per serving (4 servings)
430 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 50 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the yogurt in a strainer lined with cheesecloth and set aside for 3 hours to drain.
- Step 2
Preheat the oven to 425 degrees. Put the celery root, parsnips, potatoes, thyme, salt, pepper and milk in a saucepan. Bring to a boil over medium-high heat, lower the heat and simmer until the vegetables are tender, about 20 minutes. Pour into a strainer set over a bowl and discard the milk. Push the vegetables through a ricer or food mill and set aside. (The vegetable puree can be prepared ahead of time and refrigerated for up to 3 days.) When the puree is cool, fold in the yogurt and chives.
- Step 3
Coat the bottom of a baking dish, large enough the hold the fillets in one layer, with the butter. Lay the fillets in the dish, cover each with a quarter of the puree and bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish. Sprinkle with the parsley and serve with sweet carrots (see recipe).
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