The very idea that fish does not taste good unless it is fried is ridiculous.Yet many people believe this,and pay a steep price in terms of weight control.
Baking fish in packets,as is done here,is perfect for calling the delicate flavors of seafood out of hiding.Afraid of fish bones? Run your fingers carefully over the surface of the fillets to check for bones.Also,these fillets should be skinned for best results;if yours are not,make three diagonal cuts across each fillet's skin,scoring into the flesh without cutting through it.
Ingredients for 4 servings are (1) 4 ( 5 ounce) skinned halibut fillets,or other white fish fillets such as sea bass,red snapper,or tilapia (2) 12 cherry tomatoes,halved (3) 4 artichoke hearts,packed in water,drained,rinsed,and halved (4) 1 yellow squash,diced,about 1 cup (5) 1 green bell pepper,cored,seeded,and thinly sliced (6) 6 teaspoons freshly squeezed lemon juice (7) 2 tablespoons plus 2 teaspoons chopped fresh dill,or 2 teaspoons dried (8) 1 teaspoon salt (9) 1/4 teaspoon freshly ground black pepper
1. Preheat oven to 500f
2. Place each fillet on a 16 inch long piece of parchment paper or nonstick aluminum foil.Top each fillet with 6 tomato halves,2 artichoke halves,and 1/4 of the squash and bell pepper.Sprinkle 2 teaspoons lemon juice,2 teaspoons fresh dill or 1/2 teaspoon dried dill,1/4 teaspoon salt,and 1/8 teaspoon pepper over each.Seal and crimp the packets closed and transfer them to a large,rimmed baking sheet.
3. Bake in the preheated oven for 12 minutes.Transfer to serving plates,let stand 2 or 3 minutes,and serve.
Get this amazing 5 recipe e-book for the low cost of $6.99.No shipping and handling.Download to your computer today.
20% Discount off low-cost rate if requested; Email me at cedricterrell@ymail.com
http://cedric3453.firstclassrecipes.com/
Baking fish in packets,as is done here,is perfect for calling the delicate flavors of seafood out of hiding.Afraid of fish bones? Run your fingers carefully over the surface of the fillets to check for bones.Also,these fillets should be skinned for best results;if yours are not,make three diagonal cuts across each fillet's skin,scoring into the flesh without cutting through it.
Ingredients for 4 servings are (1) 4 ( 5 ounce) skinned halibut fillets,or other white fish fillets such as sea bass,red snapper,or tilapia (2) 12 cherry tomatoes,halved (3) 4 artichoke hearts,packed in water,drained,rinsed,and halved (4) 1 yellow squash,diced,about 1 cup (5) 1 green bell pepper,cored,seeded,and thinly sliced (6) 6 teaspoons freshly squeezed lemon juice (7) 2 tablespoons plus 2 teaspoons chopped fresh dill,or 2 teaspoons dried (8) 1 teaspoon salt (9) 1/4 teaspoon freshly ground black pepper
1. Preheat oven to 500f
2. Place each fillet on a 16 inch long piece of parchment paper or nonstick aluminum foil.Top each fillet with 6 tomato halves,2 artichoke halves,and 1/4 of the squash and bell pepper.Sprinkle 2 teaspoons lemon juice,2 teaspoons fresh dill or 1/2 teaspoon dried dill,1/4 teaspoon salt,and 1/8 teaspoon pepper over each.Seal and crimp the packets closed and transfer them to a large,rimmed baking sheet.
3. Bake in the preheated oven for 12 minutes.Transfer to serving plates,let stand 2 or 3 minutes,and serve.
Get this amazing 5 recipe e-book for the low cost of $6.99.No shipping and handling.Download to your computer today.
20% Discount off low-cost rate if requested; Email me at cedricterrell@ymail.com
http://cedric3453.firstclassrecipes.com/
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