Red Snapper Under Vegetable Puree
Published March 21, 1992
- Total Time
- 50 minutes, plus 3 hours' drain
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Ingredients
1 cup low-fat yogurt
1 celery root, about ½ pound, peeled and chopped
2 parsnips, about ½ pound, peeled and chopped
2 small boiling potatoes, about ¼ pound, peeled and chopped
1 tablespoon fresh thyme leaves, finely chopped
½ teaspoon salt
1 teaspoon freshly ground pepper
1 cup low-fat milk
2 tablespoons minced fresh chives
1 tablespoon unsalted butter
4 red snapper fillets, 6 to 8 ounces each
2 tablespoons minced flat-leaf parsley
Nutritional analysis per serving (4 servings)
41 grams carbs; 92 milligrams cholesterol; 439 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 6 grams fiber; 543 milligrams sodium; 49 grams protein; 11 grams sugar
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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