Main Course
Parchment-Wrapped Fish
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Parchment paper sounds fancy, but it’s really just paper you can use in baking. I use it to construct a little paper bag to make an ultra healthy, super fast fish bake that is a tradition in French cuisine. You can always use aluminum foil in it’s place, however fish always tastes better to me cooked in parchment.
Serves 4
Ingredients
4 6-ounces filets, tilapia or cod or snapper
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sweet pakrika
2 tomatoes, seeded and finally chopped
1/4 cup white wine or champagne (optional)
2 large lemons, juiced, about 1/4 cup
4 tablespoons trans-fat free margarine
2 teaspoons fresh thyme leaves
Directions
Preheat the oven to 400° F. Prepare you packets for baking. Tear 4 sheets of parchment paper 12 inches long. Place 1 filets on each sheet and distribute the remaining ingredients among the 4 filets. Fold the paper over to form a packet and fold the edges, crimping tightly. Use straight pins or toothpicks to tightly secure the edges so there are no gaps.
Place on a large baking tray and bake 12 to 15 minutes until the packets puff and the fish is no longer translucent inside. Watch out for the steam that might escape while opening the packets. Slide the opened packets onto plates and serve immediately.
Make It A Meal
Serve with Roasted Brussels Sprouts and Sauteed Spinach.
Wine Pairing
Sauvignon Blanc, Sancerre, or Chardonnay
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