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1
Preheat the oven to 400F.
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2
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.
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3
Cook the leeks, mushrooms, carrot, and bell pepper for 2 to 3 minutes, or until the carrot slices are tender-crisp, stirring occasionally.
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4
Stir in the sugar snap peas and bouillon granules.
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5
Remove from the heat.
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6
Meanwhile, lightly spray four 12-inch square pieces of aluminum foil with cooking spray.
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7
Arrange 2 slices of lemon and 2 slices of lime in a single layer in the middle of each piece of foil.
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8
Place a fillet on the citrus slices on each piece of foil.
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9
Sprinkle with the marjoram and pepper.
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10
Using your fingertips, gently press the seasonings so they adhere to the fish.
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11
Spoon about 1/2 cup of the leek mixture onto each fillet.
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12
Seal the foil tightly.
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13
Transfer the packets with the smooth side down to a baking sheet.
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14
Bake for 20 minutes.
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15
Using the tines of a fork, carefully open a packet away from you (to prevent steam burns).
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16
If the fish is cooked to the desired doneness, carefully open the remaining packets and serve.
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17
If the fish isnt cooked enough, continue baking for about 2 minutes.
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18
Transfer the packets to plates.
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19
Meanwhile, in a small bowl, whisk together the sauce ingredients.
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20
(The sauce can be made ahead and refrigerated for up to four days.)
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21
If desired, heat the sauce in a small saucepan over low heat for 1 to 2 minutes, or until heated through, stirring occasionally.
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22
If you prefer, put the sauce in a small microwaveable bowl.
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23
Microwave, covered and vented, on 100 percent power (high) for 30 to 45 seconds, stirring once halfway through.
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24
Spoon about 2 tablespoons sauce over each serving.
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25
(Per serving)
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26
Calories: 185
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27
Total fat: 3.0g
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28
Saturated: 0.5g
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29
Trans: 0.0g
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30
Polyunsaturated: 1.0g
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31
Monounsaturated: 1.0g
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32
Cholesterol: 54mg
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33
Sodium: 206mg
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34
Carbohydrates: 16g
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35
Fiber: 3g
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36
Sugars: 8g
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37
Protein: 24g
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38
Calcium: 136mg
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39
Potassium: 727mg
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40
2 vegetable
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41
1/2 other carbohydrate
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42
3 very lean meat
