Preheat oven to 400. Prepare fish: cut away any skin, remove bones. Combine veggies, seasonings, and lemon juice in a bowl. Cover, leave at room temp for 30 min. Lay 4 parchment squares flat and brush w/ some of the oil. Place a fillet on each square, top w/ one-quarter of veggie mix, and one quarter of the liquid mix. Add 1 tbsp butter on top of each serving. Fold pouch in half. Beginning at top left corner, seal edges by making small tight folds working around to the other corner.You should produce a half circle. Place sealed pouches on ungreased cookie sheets. Bake for 12-15 minutes, depending on thickness. Place a pouch on each dinner plate and serve w/ a mixed field green salad or my Brasilia fruit salad[look in recipes]
This is an easy, fresh tasting dish and the presentation is beautiful. Very light in calories, fat and chol, but not taste. CAl: 237 FAT: 8 g CHOL: 56 mg CARB:10 g
This recipe has been added to the following public cookbooks:
Taunya's cookbook,
billys notable cooking,
when you want the very best !
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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