The delicate flavor of chives works well with fish, and we loved the aroma and subtle flavor imparted by the vanilla beans. This is an excellent dish for entertaining; you can prepare it in advance, store it in the refrigerator, then pop it in the oven. Substitute fillets of salmon, bass, haddock, or mullet for the red snapper.
- 6 (6-ounce) red snapper or other firm whitefish fillets
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 1/2 cups thinly sliced leek (about 3 large)
- 2 1/2 cups thinly sliced fennel bulb (about 2 small bulbs)
- 2 1/2 cups (2-inch) julienne-cut carrot
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 1/4 cup chopped fresh chives, divided
- 2 tablespoons fresh lemon juice, divided
- 3 (6-inch) vanilla beans, split lengthwise and halved crosswise
Preheat oven to 400°.
Sprinkle fish with salt and pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek, fennel, and carrot; sauté 4 minutes or until carrot is crisp-tender. Add broth and soy sauce; cook 3 minutes or until liquid evaporates. Stir in 3 tablespoons chives and 1 tablespoon lemon juice.
Cut 6 (14-inch) squares of parchment paper. Fold each square in half; open each. Place 1 cup vegetable mixture near fold of each paper. Place 1 fish fillet on top of vegetable mixture; top with 1/2 teaspoon chives, 1/2 teaspoon lemon juice, and 2 pieces vanilla bean. Fold paper; seal edges with narrow folds. Place packets on each of 2 baking sheets.
Bake at 400° for 18 minutes or until puffy and lightly browned, rotating baking sheets after 9 minutes. Place on plates, and cut open. Serve immediately.