Time flies! I always say that, but it’s true. One moment, I’m preparing for the holidays, and the next, I’m buying Valentine’s cards. That explains my lapse in blog posts, but good things come to those who wait! Today, I’m sharing with you a wonderful fish recipe that’s easy to make and good for you. It’s a perfect meal for any night of the week, and it delivers essential omega-3 fatty acids, vitamins, minerals and a significant amount of protein.

Yesterday, I appeared on Daytime to prepare my Fish en Papillote. Click here to watch the video. My recipe follows. Enjoy!

Fish en Papillote with Carrots, Asparagus, Ginger, Garlic, Soy Sauce and Sesame Oil

Yields: 4 servings
Time: 30 minutes

2 tsp grated ginger
2 tsp grated garlic
4 tsp soy sauce
1 tsp sesame oil
½ tsp sugar
1 cup julienned carrot
20 pieces pencil asparagus, trimmed of tough stems
8 cherry tomatoes, halved
4, 4 oz filets salmon
¼ cup white wine

Preheat oven to 400 degrees F. Combine the ginger, garlic, soy sauce, sesame oil and sugar in a small bowl. Reserve.

Cut 4 pieces of parchment paper or foil approximately 16 inches. Fold in half to make a crease to mark the middle of the papers. For each serving, place 1/4 cup of carrots, 5 pieces of asparagus and 4 cherry tomato halves in the middle of one side. Top with salmon. Spread with one-fourth of the ginger paste and 1 tablespoon white wine. To close the paper or foil, start at the bottom and make a fold, then continue around the fish. The trick is that with each additional fold you should shape the paper/foil to surround the fish and vegetables and include a portion of the previous fold. On the last fold, tuck the paper/foil under to secure. Place fish on a baking sheet and bake for 10 minutes. Be careful opening up the packets—the steam is hot!

Per serving:
Calories 230, protein 25 g, total fat 9 g, carbohydrates 10 g, sodium 200 mg, fiber 3 g