Ingredients
- 12 squares
- 4 parchment paper
- 4 bluefish
- 1 1/2 barley (cooked)
- 1/4 savory (dried)
- 300 gr snow peas
- 140 gr bell pepper thinly (red)
- 85 gr mushrooms thinly (sliced)
- 65 gr scallions (chopped)
- 60 gr wild rice (cooked)
- 5 gr margarine tub
- 1 gr salt
- 1 gr marjoram (dried)
1. In medium nonstick skillet, melt margarine. Add scallions; cook, stirring frequently, 2 minutes. Add mushrooms, pepper, savory and marjoram; stir-fry 4 minutes, until just tender, set aside.
2. Preheat oven to 400�F. Cut each parchment square into a large heart shape and place on work surface. In medium bowl, combine snow peas, barley and rice. Divide barley mixture equally over one half of each heart; place bluefish on top of barley. Divide vegetables equally over bluefish; sprinkle with salt
. 3. Fold parchment loosely to enclose filling. Starting at one end turn edges together in overlapping folds to make a tight seal. Place packets on baking sheet. Bake dozen minutes, until puffed.
4. To serve, place packets on dinner plates; slit open carefully and fold top parchment back.
