Red Snapper Under Vegetable Puree

Ingredients

• 1 cup low-fat yogurt
• 1 celery root, about 1/2 pound, peeled and chopped
• 2 parsnips, about 1/2 pound, peeled and chopped
• 2 small boiling potatoes, about 1/4 pound, peeled and chopped
• 1 tablespoon fresh thyme leaves, finely chopped
• ½ teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup low-fat milk
• 2 tablespoons minced fresh chives
• 1 tablespoon unsalted butter
• 4 red snapper fillets, 6 to 8 ounces each
• 2 tablespoons minced flat-leaf parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    379 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 48 grams protein; 87 milligrams cholesterol; 553 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Put the yogurt in a strainer lined with cheesecloth and set aside for 3 hours to drain.
2. Preheat the oven to 425 degrees. Put the celery root, parsnips, potatoes, thyme, salt, pepper and milk in a saucepan. Bring to a boil over medium-high heat, lower the heat and simmer until the vegetables are tender, about 20 minutes. Pour into a strainer set over a bowl and discard the milk. Push the vegetables through a ricer or food mill and set aside. (The vegetable puree can be prepared ahead of time and refrigerated for up to 3 days.) When the puree is cool, fold in the yogurt and chives.
3. Coat the bottom of a baking dish, large enough the hold the fillets in one layer, with the butter. Lay the fillets in the dish, cover each with a quarter of the puree and bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish. Sprinkle with the parsley and serve with sweet carrots (see recipe).