Fish in Parchment Paper
Source of Recipe
BBR
List of Ingredients
An easier option is a rectangle or a square that suits the shape of the food - and is easier to seal (no scissors needed).
For each serving, tear off a 15-inch (38-cm) square of Chefs Select Parchment Paper. Fold in half to create a crease, then open up.
Recipe
Place a 6 oz (150 g) fish fillet (fresh or thawed), on one side of crease.
Types of fish - salmon, halibut or any white-fleshed fish - cod, sole, orange roughy are ideal and interchangeable.
Top with some thinly sliced or julienned vegetables - zucchini or thin stalks of asparagus, *carrots, mushrooms or green onions.
*(Note: tougher vegetables may need to be par boiled first or they may not be tender to your liking before the fish is ready.)
Season with a pinch of fresh or dried herbs - dillweed, tarragon, thyme, parsley and chives are a natural with fish.
Add a tablespoon of freshly squeezed lemon juice, white wine, fish or chicken broth or water, and a pinch of salt and pepper.
Fold edges together, then tightly fold in the edges, crimping around all sides to seal packets completely. Place on baking sheet.
Bake in preheated 400F oven for 15 minutes or until fish flakes easily with a fork.
Place each packet on dinner plate and serve immediately.
|
|
member logon
