Fish Packets

Posted on March 7, 2014 by nina in the kitchen

Fish and Vegetables Baked in Parchment

I love to experiment with parchment packets of fish, veggies and flavors. It takes less than 30 minutes from start to finish. Here is my latest based on a recipe from Cooking Light.

Preheat oven to 450 degrees F.
Take 2 pieces of parchment paper measuring about 15 x 23 inches.
Fold each piece in half and draw in half of a heart shape, using most of the paper. Cut shape and unfold.
Place a six-ounce fish fillet on one side of each heart shape. I use cod or swai. Any fish will work. Salt and pepper fillets on both sides.
Julienne slice 1 1/2 cups vegetables such as red pepper, carrot, and another veggie like snow peas, leeks or shallots.
Place half the vegetables over each fillet.
In a small bowl combine: 1 1/2 tablespoons softened butter, 1 teaspoon lemon rind, 1 tablespoon lemon juice, 1 teaspoon fresh dill weed, chopped.
With a small spatula, place 1/2 of the butter mix over the vegetables.
Place a stem of dill over the butter if you like.

Packets Ready for Folding

Wrap up the parchment packets as follows: Bring remaining half of paper over the fish. Double-Fold the raw edges together tightly to seal, starting at the top and working your way down. At the bottom, twist the tail to tighten the seal.
Place packets on a baking sheet. For more folding instructions and photos, see the link below.
Bake 15 minutes. Serve in the packets on plates.