FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE
Provided by Molly Stevens
Categories Fish Bake Low Carb Quick & Easy Low Cal Low Sodium Dinner Cod Halibut Asparagus Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
- Bake fish packets 17 minutes. Slide packets onto plates and serve.
FISH IN PARCHMENT WITH CITRUS REDUCTION
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices.
- Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.)
- In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well.
- Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt.
- Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.
- Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.
Nutrition Facts : Calories 197, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 63 milligrams, Sodium 226 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams, Sugar 1 grams
FISH EN PAPILLOTE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 47m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.
FISH FILLETS IN PARCHMENT WITH ASPARAGUS & ORANGE
This is a light and healthy recipe from Molly Stevens, printed in "Bon Appétit Magazine" (April 2008). In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets. Feel free to tweak it to your preferences (substituting dill for tarragon, adding some garlic, etc). I like to add orange zest for more flavour. Recipe uses 4 15x15-inch squares parchment paper.
Provided by blucoat
Categories Lunch/Snacks
Time 32m
Yield 4 fillets
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. (Can be made 4 hours ahead. Chill.).
- Bake fish packets 17 minutes. Slide packets onto plates and serve.
PARCHMENT WRAPPED FISH
This recipe looks fantastic, smells wonderful, and the flavors, in my opinion, are just perfect. I made it for a special dinner and I was so pleased with how it came out (and how good it made me look)! I used Salmon, but any firm or flaky fish will work fine, and I used 6-oz. filets (with the skin) instead of the steaks. For my guest, the fish was perfect, still a bit moist inside (which is, I understand, the right way to serve it). I tend to like my fish drier and flakier inside, so I put mine back in the oven for a couple of minutes. I also used salted butter, so I cut down a bit on the added salt. I saved time by making the vegetable and cilantro mixture and preparing the chiles the night before, so all I had to do for dinner was assemble and wrap it in the parchment. Cleaning up was a breeze. This is a major keeper. I most definitely plan to make this again. If you do try it, I hope you enjoy it as much as we did. The recipe was eaily scaleable to 2 servings, and would be the same to scale to more if needed. I found the recipe on the Web, and it is from a book called Jim McNair's Favorites.
Provided by Charmed
Categories < 15 Mins
Time 11m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 475 degrees F.
- Cut cooking parchment paper into 6 rectangles measuring 10 by 20 inches each.
- Using a pastry brush, lightly brush one side of each sheet with the butter or oil, or coat with non-stick spray.
- Then fold each rectangle in half to form a square with the greased sides facing each other.
- Set aside.
- If using fresh corn, cut the kernels from the cobs and measure out 1 cup.
- Add the corn (or 1 cup cooked frozen or canned corn) to a large bowl along with the carrots, onions, sweet peppers, fresh chiles and cilantro.
- Open the greased parchment paper and sprinkle half the vegetable mixture, dividing evenly, over one half of each of the parchment rectangles.
- Leave at least a 2 inch border between the vegetable and the edges of the paper.
- Rinse the fish under cold running water and dry with paper towels.
- Place a piece of fish on top of the vegetables on each of the 6 pieces of parchment.
- In a small bowl, mix together the tequila and the lime juice.
- Spoon 2 tablespoons of the tequila mixture over each piece of fish.
- Drizzle each piece of fish with about 1 1/2 tsp.
- of the melted butter and season with salt and the ground ancho or other chile powder.
- Place a slice of lime on each pice of fish, and scatter the remaining vegetables evenly over each of the 6 pieces.
- Refold the parchment paper in half over the fish and vegetable mixture and seal the packets securely by making a series of tight, overlapping folds (about 1 inch folded over) along the edges of each side to form a square.
- Place the packets on a baking sheet and bake until the packets puff up, about 10 minuts.
- Transfer the packets to warm plates, garnish with cilatro leaves, and serve immediately, allowing each to open his or her own packet.
- It is a good idea to have the entire remainder of the meal ready so the packets can go directly from the oven to the table and the meal can begin.
- Be awre that with this cooking method you are unable to test the fisih to see if it is donw.
- You have to rely on judging the cooking time based on minutes per inch of thickness.
- Note that soft-fleshed fish does not work well with this recipe because it cooks too soon.
Nutrition Facts : Calories 109.8, Fat 6.4, SaturatedFat 3.7, Cholesterol 15.3, Sodium 21.1, Carbohydrate 14.1, Fiber 2.1, Sugar 3, Protein 1.9
FISH FILLETS WITH TOMATOES AND OLIVES IN PARCHMENT
Steps:
- On a work surface brush 1 of the pieces of parchment with the oil, turn it over, and brush the other side with the oil. Arrange a second piece of parchment on top of the first, brush it with the oil, and layer the remaining 2 pieces on top in the same manner. Season the fish with salt and pepper, arrange 1 of the fillets on one half of the top piece of parchment, and top it with 3 tomato slices, one fourth of the olives, 1/8 teaspoon of the red pepper flakes, one fourth of the butter, one fourth of the zest, and 1 herb sprig. Fold the other half of the parchment over the fillet, beginning with a folded corner twist and fold the edges together forming a half-heart-shaped packet, and seal the end tightly by twisting it. Make 3 more packets with the remaining parchment and ingredients in the same manner. (Alternatively, the fish mixture can be wrapped in sheets of foil, oiling only the inside.) Bake the packets on a baking sheet in the middle of a preheated 450°F. oven for 10 minutes and cut them open before serving.
ASPARAGUS FISH BAKE
"I love fresh spring asparagus and cheese," writes Joan Fredericks from Bloomington, Minnesota, "so when I found this scrumptious recipe combining both ingredients with fish, it soon became one of my favorites."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside., In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish. , Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork.
Nutrition Facts : Calories 325 calories, Fat 12g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 580mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 38g protein.
FILLET OF FISH IN PARCHMENT
Steps:
- Preheat the oven to 425°.
- Oil lightly the center of your Silpat mat set on a baking sheet, or, if you don't have the mat, oil a piece of foil. Scatter the potato slices over the oiled area, then turn them. Salt and pepper lightly. Roast in the preheated oven for 10 minutes, turning once.
- Meanwhile, cut off an 18-inch piece of parchment paper, and fold it in half. Open it up, and on one half place the fish alongside the folded edge, after salting and peppering it on both sides (see illustrations on preceding page and opposite). Pile the zucchini, carrot, scallion, and ginger on top of the fish, salt again lightly, and splash on enough wine to bathe the fillet(s) lightly. After the potato slices have had their 10-minute pre-roasting, arrange them on top or around the edge of the fish and sprinkle the herbs over all. Fold the other half of the parchment over, then fold in the open edge twice, and pleat it all around to make a semicircular airtight package. If it tends to open up where the folded edges meet, secure that place with a binder clip or a large paper clip. Place on the sheet pan, and bake for 12 minutes. If you have a fairly thick fillet, you may need to bake it 1 or 2 minutes more. Test with a skewer; if it goes in easily, the fish is done. Plunk the whole parchment package on a big dinner plate, and enjoy.
- Second Round
- You can make a delicious salad with the remaining fish. Arrange a bed of watercress or young arugula leaves on a salad plate, and set the fish on top. Spoon 2 or 3 tablespoons of Sauce Gribiche over it (see page 160), or, if you don't have that handy, use about 2 tablespoons mayonnaise thinned and tarted up with a little plain yogurt or lemon juice and seasoned with a small, finely chopped cornichon (or part of a dill pickle) and 1/2 teaspoon capers. Garnish with some strips of roasted red pepper-your own (see page 242) or from a jar-a few black olives, and some cherry tomatoes. Or try the Fish Salad recipe on page 157. These are just suggestions. Use your imagination, based on what you may have on hand.
WILD SALMON, ASPARAGUS, AND SHIITAKES IN PARCHMENT
When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
- Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
- Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.
TUSCAN FISH PACKETS
My husband does a lot of fishing, so I'm always looking for different ways to serve his catches. A professional chef was kind enough to share this recipe with me, and I played around with some different veggie combinations until I found the one my family liked best. -Kathy Morrow, Hubbard, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper., Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet., Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.
Nutrition Facts : Calories 270 calories, Fat 2g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 658mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 38g protein. Diabetic Exchanges
ASPARAGUS, FISH DINNER PARCELS
Make and share this Asparagus, Fish Dinner Parcels recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400F (200C).
- Cut four 12 x 13 inch rectangles of parchment.
- paper (foil may be substituted if cooking in a conventional oven).
- Fold in half lengthwise and crease.
- Open each one.
- Arrange fish fillets on one side of each rectangle.
- Drizzle evenly with lemon juice.
- Place four asparagus spears on top of each fillet.
- Sprinkle tomato, onion and herbs evenly over asparagus.
- Season with salt and pepper.
- Fold other half of paper over.
- Seal completely by making a double 1/2 inch fold on all cut edges.
- Place parcels on a baking sheet.
- Bake in preheated oven about 10 minutes or until fish flakes and asparagus is crisp-tender.
- (If using parchment paper you can microwave on full power 9 to 10 minutes. Allow to stand 5 minutes).
- Serve on individual plates.
Nutrition Facts : Calories 124.8, Fat 1.7, SaturatedFat 0.3, Cholesterol 76.2, Sodium 93.2, Carbohydrate 4.7, Fiber 1.8, Sugar 1.9, Protein 22.7
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