Fish fillets in parchment with tomatoes.
Image from bonappetit.com

 

Parchment Fish
Write a review
Print
Ingredients
  1. 4 fillets (6-8 oz each) of cod, haddock or sea bass; any white fish will taste great
  2. Lemon zest from 2 lemons, finely shredded
  3. Juice from 3 lemons
  4. 2 C evenly divided, any vegetable you desire, sliced thinly or zoodled; you can try carrots, zucchini, pepper, cabbage, tomatoes, green beans, olives, asparagus…etc.
  5. 4 garlic cloves, thinly sliced
  6. 1 piece of ginger, 2 inches, peeled and julienned
  7. 1 medium red onion, halved and thinly sliced
  8. 1/2 C extra virgin olive oil
  9. 1/2 C white wine, if desired
  10. Coarse salt and fresh ground black pepper
  11. 8 sprigs fresh herbs of choice; cilantro, chives, oregano, parsley
Instructions
  1. Preheat oven to 400’F. Mix lemon slices and juice, garlic, onion in a medium bowl,
  2. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and the vegetables of your choice.
  3. Rub both with 2 tablespoons of oil and 2 tablespoons of wine. Season with salt and pepper.
  4. Top each fillet with some onion mixture and 2 sprigs of herbs. Fold parchment over fish, making small overlapping folds along edges and sealing with a metal paper clip. Place on rimmed baking sheet.
  5. Roast until parchment puffs, 10-15 minutes. Carefully cut packets, avoiding escaping steam, and serve.
Notes
  1. When grilling, substitute parchment paper for 2 pieces of aluminum foil per packet. Spray cooking oil onto foil to avoid sticking. Wrap foil packets tightly and grill packets on medium heat for approximately 10-15 minutes.
New Leaf Nutrition http://newleafnutritionri.com/

 


Parchment Fish Recipe
Ingredients:
4 fillets (6-8 oz each) of cod, haddock or sea bass; any white fish will taste great
Lemon zest from 2 lemons, finely shredded
Juice from 3 lemons
2 C evenly divided, any vegetable you desire, sliced thinly or zoodled; you can try carrots, zucchini, pepper, cabbage, tomatoes, green beans, olives, asparagus…etc.
4 garlic cloves, thinly sliced
1 piece of ginger, 2 inches, peeled and julienned
1 medium red onion, halved and thinly sliced
1/2 C extra virgin olive oil
1/2 C white wine, if desired
Coarse salt and fresh ground black pepper
8 sprigs fresh herbs of choice; cilantro, chives, oregano, parsley
Directions:
Preheat oven to 400’F. Mix lemon slices and juice, garlic, onion in a medium bowl,
Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and the vegetables of your choice.
Rub both with 2 tablespoons of oil and 2 tablespoons of wine. Season with salt and pepper.
Top each fillet with some onion mixture and 2 sprigs of herbs. Fold parchment over fish, making small overlapping folds along edges and sealing with a metal paper clip. Place on rimmed baking sheet.
Roast until parchment puffs, 10-15 minutes. Carefully cut packets, avoiding escaping steam, and serve.
When grilling, substitute parchment paper for 2 pieces of aluminum foil per packet. Spray cooking oil onto foil to avoid sticking. Wrap foil packets tightly and grill packets on medium heat for approximately 10-15 minutes.

Parchment Fish
Tagged on:         

Leave a Reply

Your email address will not be published. Required fields are marked *