Serves: 4
Total Calories: 31

1 tablespoon lemon zest
2 teaspoons salt divided
1/2 teaspoon pepper divided
4 white fish fillets (4 ounces each)
4 baby red or new potatoes cut into 1/4 inch thick slices
1 tablespoon butter or margarine
2 cups fresh or frozen pea pods
1 tablespoon minced fresh ginger
3 cloves garlic minced
1 cup coconut milk

Turn toaster oven to convection bake at 400 degrees (or bake at 425 degrees).

Stir together the lemon zest, 1 teaspoon salt, and 1?4 teaspoon pepper. Marinate fish with the lemon zest mixture in a ziplock bag at room temperature for about 10 minutes.

Meanwhile, saute the potato slices in butter in a frying pan over medium heat for 3 minutes. Add pea pods, ginger, and garlic and saute 2 minutes more.

Cut some parchment paper into four 6-inch squares. Remove fish from marinade and place a fillet in the center of each parchment square. Spread vegetable mixture evenly over fillets. Ladle a few tablespoons coconut milk over top. Sprinkle with remaining salt and pepper. Fold edges of parchment up over fish and crimp edges to secure. Place packets on an 8 x 11-inch baking sheet. Bake for 30 minutes. Serve immediately, allowing each person to tear open the bag just before eating. Makes 4 servings.

Nutritional Facts:

Serves: 4
Total Calories: 31
Calories from Fat: 25

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