Parchment Paper Fish

Select a firm white fish. I use tilapia; this is a favorite in our home.

garlic cloves, one for each piece of fish

carrots, one half for each piece of fish

sweet onion

parsley

bay leaf, one for each piece of fish

thyme

fennel

dried oregano

parchment paper

Lay out a sheet of parchment paper big enough to wrap the fish in, one for each piece of fish. Place one piece of fish on each piece of parchment paper, thinly slice the garlic, carrots, and onion and place the amount you like on top of the fish. (I use the amounts above; you can adjust this to your taste.) Sprinkle the parsley, bay leaf, thyme, and oregano over the top. (Again use an amount to suit your taste.)

Fold up the sides of the parchment paper making a sort of envelope. Bake in a 350° oven for 20 to 25 minutes.

Serve in the parchment paper. Slice open the top of the paper to let the steam out, and drizzle with butter sauce.

Butter Sauce

¼ Cup shallots, finely chopped

¼ Cup white wine vinegar

¼ Cup dry white wine

Dash of salt

½ 1b butter

Reduce over medium heat the shallots, white wine vinegar, dry white wine and salt, in a small sauce pan. Cool the pan slightly, return to a very low heat. Add the butter in small amounts, reducing in between additions. This sauce should be served warm.

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