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Fish Packets

Fish and Vegetables Baked in Parchment

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

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.

Ready for Serving!

Ready for Serving!

For step by step photos on folding these packets go to:

A Lighter Browned Butter-Lemon or Meuniere Sauce

Butter and Lemon Make a Meuniere Sauce

Butter and Lemon Make a Meuniere Sauce

If you are looking for a quick and delicious sauce for your fish or vegetables, have you tried the rich flavor of browned butter and fresh lemon? It doesn’t take long to brown butter. Place a small amount in a large saute pan over medium high heat and watch it quickly turn light brown. That’s it! Add fresh lemon juice, salt and possibly chopped parsley. Voila!

Sole Meuniere is a classic French style of preparing sole fish and also the name of the resulting browned butter sauce. Traditionally, the fish is dredged in milk and seasoned flour and then fried in 6 Tablespoons of butter. Lemon juice and parsley are added and the resulting Meuniere Sauce is poured over the fish. Meuniere means miller’s wife which refers to it’s unelaborate rustic nature.

Cooking Light featured a lighter version that is delish! We used flounder, but any light fish fillet will work, such as swai, catfish or cod. Four fish fillets are seasoned and only lightly coated with flour and then quickly sautéed in a tiny bit of oil in a nonstick sautepan.  The fish is removed from the pan and kept warm. To the same sautepan is added 2 Tablespoons of butter which is browned over medium heat. Finish by adding 1 Tablespoon fresh lemon juice and 1/2 teaspoon salt (if using unsalted butter)  to pour over the fish. I don’t think you need the parsley.

Julia Child may not approve of this light version, but most everyone else will.

Follow this link to the Cooking Light recipe: