Fish in parchment

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
1 \N Clove garlic; finely chopped
1 large Leek; white part only,
\N \N ; julienned
1 large Onion; finely chopped
1 large Carrot; julienned
\N \N Salt and freshly ground pepper; to taste
4 \N Fresh red snapper or bass fillets
¼ cup Dry white wine
4 \N Fresh thyme sprigs
4 \N Sheets parchment paper

1. Preheat oven to 425 F.

2. Cut each sheet of parchment into a heart shape.

3. In a medium saut‚ pan, heat the oil over medium heat , add the garlic, leek, onion and carrot, and season with salt and pepper to taste.

4. Cover and let cook for about 5 minutes, until the garlic, leek, onion, and carrot are almost soft. Set aside to cool for 5 minutes.

5. Season each side of the fillets with salt and pepper.

6. Place 1 fillet on each parchment heart and spoon ¼ of the saut‚ed mixture over each fish, drizzle 1 tablespoon of wine over each fillet, and top with a sprig of thyme.

7. Fold the parchment over and seal the edges by crimping them.

8. Bake until the parchment has puffed, 10-12 minutes.

9. Serve immediately.

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