Fish Packed In Parchment Paper Recipes

FISH & VEGETABLE PACKETS

Steps:

• Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

FISH STEAMED IN PACKETS

Steps:

• Preheat oven to 425 degrees.
• Tear 4 lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half and unfold. On 1/2 of each piece of paper place 1/4 of the fish. Top each piece of fish with 1/4 of the scallions.
• Whisk together the sesame oil, rice vinegar, soy sauce and honey until the honey is dissolved. Drizzle over the fish; sprinkle with sesame seeds. Crimp or fold over the edges to form a sealed packet. Repeat forming 4 packets. Place them on 2 baking sheets.
• Bake in the center of the oven for about 13 minutes, depending on the thickness of the fish, until the packets are puffed. Remove from the oven and transfer a packet to each plate. Cut the top of the packets and open carefully to avoid the escaping steam and serve the fish in the open packets.
• Or, if you serve the fish with a side dish that will benefit from the addition of the tasty fish juice, empty the fish and sauce onto your plate!

PARCHMENT WRAPPED FISH

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.