Emeril's fish in a bag

Yield: 4 servings

Measure Ingredient
6.00 tablespoon olive oil; plus
2.00 teaspoon olive oil
4.00 fish fillets -; (6 oz ea)
1 (such as pompano; scrod, snapper, sole,
1 grouper; haddock, flounder, or til
4.00 tablespoon bayou blast; see * note
2.00 large yellow onions; sliced in rings
8.00 italian plum tomatoes; cut 1/2 slices
1.00 teaspoon salt
1 freshly-ground black pepper; to taste
4.00 teaspoon minced garlic
⅔ cup chopped fresh basil

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 425 degrees. Fold 4 sheets of parchment paper (16½ by 24 ½ inches) in half, and clip off 2 open corners, rounding them to create an ear shape. Open sheets (now oval-shaped) on a flat surface and brush each with 1 tablespoon of the oil. You can use aluminum foil, if you can't find any parchment paper, but the effect will not be as elegant. Sprinkle each fish fillet all over with 1 tablespoon, or to taste, of the Bayou Blast. Pat seasoning in with your hands and place each filet on the lower half of a parchment sheet. Top each with ¼ of the onion rings and 2 sliced tomatoes; sprinkle with ¼ teaspoon of the salt and 8 turns of the pepper, 1 teaspoon of the garlic and ⅙ cup of the basil. Drizzle each with 1 teaspoon of the oil. To close bag, fold top of paper over fish and vegetables. Fold bottom edge over top, folding and twisting until sealed all around. Turn package over and place on an ovenproof plate or place all 4 on a baking sheet. Brush top of each package with 1 teaspoon of the remaining oil. Bake until paper puffs up and turns golden brown, about 20 minutes. To serve, carefully transfer packages to plates, slit top with an x and fold back paper. Serve steaming hot. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-018 broadcast 02-04-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-26-1998

Recipe by: Emeril Lagasse

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