A snapper treat

Yield: 4 servings

• 4 snapper fillets (about 6 ounces each)
• 2 teaspoons crushed fresh garlic
• 2 cups snow peas
• 2 cups sliced carrots
• ¼ cup chopped scallions
• 2 tablespoons minced fresh dill
• 2 tablespoons flavored bread crumbs
• Ground black pepper, to taste
• ¼ cup dry white wine

1. Rinse the fish with cool water, and pat fillets dry with paper towels.
2. Cut 4 8-by-2-inch pieces of heavy-duty aluminum foil, and center a fillet on the lower half of each piece. Spread ½ teaspoon of garlic over each fillet, and top with ½ cup of snow peas, ½ cup of carrots, 1 tablespoon of scallions, 2 teaspoons of dill, ½ tablespoon of bread crumbs, a sprinkle of pepper, and 1 tablespoon of wine.
3. Fold the upper half of the foil over the fish to meet the bottom half. Seal each edge by making a tight half-inch fold; then fold again to double-seal. Allow some space for baking snapper to expand.
4. Arrange the pouches on a baking pan or the oven rack, and bake at 450° for about 20 minutes, until the thickest part of the fish is easily flaked with a fork. Open each packet carefully and allow steam to escape. Serve hot.

Nutrition facts (per serving): Calories 223, Carbohydrates 15 grams (g), Fat 2.3 g, Fiber 3.2 g, Protein 35 g, Cholesterol 82 milligrams (mg), Sodium 176 mg