2nd one; Cabbage Packet Haddock
2 large cabbage leaves
1 cup frozen corn, thawed, or fresh corn
2 haddock fillets (3-1/2 ounces each)
2 teaspoons red wine vinegar
1/2 tablespoon minced chives
1/2 tablespoon minced fresh parsley
fresh salt and ground black pepper, squeeze of lemon juice
Directions
•Cook cabbage leaves in boiling water for 3 minutes. Drain and rinse
with cold water; pat dry.
•Place each cabbage leaf on a double layer of heavy-duty foil (about
15 in. x 12 in.). Place 1/2 cup corn on each leaf; top with a fish
fillet. Sprinkle with vinegar. Combine seasonings; sprinkle over
fillets.
•Wrap cabbage leaves around fish; fold foil around cabbage and seal
tightly. Place the packets on a baking sheet. Bake at 425° for
12-15 minutes or until the fish flakes easily with a fork.
Nutrition Facts: One serving equals 124 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 85 mg sodium, 27 g carbohydrate, 1 g fiber,