Yield: 4 Servings
|4 teaspoons||Butter; margarine or olive oil|
|Salt and pepper to taste (up to)|
|1 teaspoon||Dill weed or other dried herb of choice -or- (up to)|
|2 tablespoons||Fresh herb; minced (up to)|
|2 tablespoons||Dry Vermouth; white table wine or lemon juice|
|Very thin cucumber slices; for garnish|
Heat oven to 400 degrees.
Slip about 1 tablespoon flour into cooking bag; shake bag to coat inside.
Shake out excess flour. Place bag in pan with low sides. Slide fillets into bag so that they will lie flat. Put butter on top with seasoning of salt, pepper and herb of choice. Pour in liquid.
Close bag about 1-3 inches from end of fish with a tie included in the bag package. Directions for cooking meat and chicken in the bags specify cutting about 6 slits. Because of the much shorter cooking time, only 1 cut should be necessary.
Bake 10-12 minutes at 400 degrees until fish is opaque and flakes easily.
(This can be determined fairly well through the see-through oven bags as opposed to parchment used for en papillote.) Remove from oven. Cut bag open down top center with scissors. (Watch out for steam.) With a broad spatula transfer fillets to a serving plate or 4 dinner plates and spoon juices over the fillets. Place cucumber slices, twisted to give ruffled effect, to side of fillets. Serve with hot rice.
ARKANSAS GAZETTE, 08/10/1988
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .