Orange roughy with arugula, garlic and tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Garlic cloves, very thinly sliced |
| 4 | larges | Squares parchment paper or foil |
| 2 | bunches | Arugula, stemmed |
| 4 | 4-ounce orange roughy fillets | |
| 2 | cups | Chopped peeled seeded tomato |
| 1 | tablespoon | Plus |
| 1 | teaspoon | Balsamic vinegar* |
Directions
Cooking the fish en papillote, in parchment paper or foil, keeps it moist.
* Balsamic vinegar is available at specialty food stores, Italian markets and some supermarkets.
Cut garlic slices into thin slivers. Fold each parchment in half. Cut into half heart shape. Open up. Place arugula on 1 side of parchment (same size area as size of fish). Sprinkle arugula with half of garlic. Season fish with salt and pepper. Arrange atop arugula and garlic. Top fish with tomato and remaining garlic. Sprinkle vinegar over. Season with salt and pepper.
Fold parchment over to enclose fish. Crimp parchment edges to seal.
Transfer fish to baking sheets. (Can be made 4 hours ahead. Refrigerate.) Preheat oven to 350øF. Bake until fish is slightly firm, approximately 15 minutes. Serve immediately. 4 Servings Per serving: calories, 180; fat, 8 g; sodium, 115 mg; cholesterol, 23 mg Bon App‚tit, Light And Easy
Posted to EAT-L Digest 09 Jan 97 From: Elizabeth Stevens <cccamper@...> Date: Fri, 10 Jan 1997 06:42:07 -0500