Fish In Paper Parcels With Leeks, Fennel, Chives, And Vanilla

• 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

1. Preheat oven to 400u0b0.
2. Sprinkle fish with salt and pepper.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek, fennel, and carrot; saute 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.
4. 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.
5. Bake at 400u0b0 for 18 minutes or until puffy and lightly browned, rotating baking sheets after 9 minutes. Place on plates, and cut open. Serve immediately.
6. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
7. .

red snapper, salt, freshly ground black pepper, cooking spray, fennel bulb, carrot, chicken broth, soy sauce, fresh chives, lemon juice, vanilla beans

Taken from www.myrecipes.com/recipe/fish-paper-parcels-with-leeks-fennel-chives-vanilla (may not work)