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    Baked Tilapia in Parchment


    Source of Recipe


    Master Chef Don Easley

    Recipe Introduction


    Servings: 2

    List of Ingredients




    2 fish fillets
    2 sheets vegetable parchment paper (can often get it at the fishmonger's)
    Olive oil
    4 (4 to 5) sun-dried tomatoes (yes, I know they're trendy— use 'em anyway)
    2 teaspoons garlic and/or scallions
    Fresh ginger, optional
    Salt & pepper

    Recipe



    1. Preheat oven to 425ºF. Put the dried tomatoes in very hot water.

    2. Wash the fillets off and put aside. Take a piece of parchment paper, fold in half and place open on the counter top. Spread a little oil (1-2 teaspoons) on one side, near the crease, in a spot big enough to cover the fish. Place one fillet on this spot of olive oil.

    3. Chop up the scallions very fine and put about 1 tablespoon on the fish (or about one clove of garlic finely chopped). Coarsely chop the tomatoes and put about 2 tomatoes on the fillet. Sprinkle with salt and pepper. If you have some ginger, chop it up and sprinkle about 1/2 teaspoon on the fillet.

    4. Now comes the only hard part: closing the parchment. Fold it up and around the fish, crimping along the edge. It's not too bad. Place on the cookie sheet when done. Repeat for other fillet/s.

    5. Place cookie sheet/s in the oven and cook for about 10-12 minutes, or until the parchment is golden brown. When you open them up, remember, they've been steaming inside, so watch your hands.

 

 

 


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