Orange Roughy In Parchment Paper Recipes

COUPLE'S CATCH OF THE DAY

Steps:

• Cut each piece of parchment into a 12-in. heart. Brush paper with 1 tablespoon butter. Place a fillet on one side of each heart. Sprinkle with dill, lemon-pepper and garlic powder. Drizzle with remaining butter. Arrange lemon slices over fish. , Fold parchment hearts in half. Beginning at the tip of the heart, fold edges together, 2 in. at a time. Place on a large baking sheet. , Bake at 375° for 20-25 minutes. With a scissors, cut an X through top of parchment; fish should flake easily with a fork. Transfer each parchment heart to a dinner plate. Garnish with dill sprigs.

SMOTHERED ORANGE ROUGHY

Steps:

• Place fish in shallow glass dish. Mix lemon juice and walnut oil; pour over fish. Cover and refrigerate at least 15 minutes but no longer than 1 hour.
• Heat oven to 375°F. Drain fish; discard marinade. Sprinkle fish with marjoram and salt. Place fish on 12- to 15-inch length of aluminum foil or parchment paper. Top with tomatoes, bell pepper and onion. Wrap fish in foil, sealing tightly. Place on cookie sheet.
• Bake about 15 minutes or until fish flakes easily with fork.

BAKED ORANGE ROUGHY ITALIAN-STYLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
• In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
• Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
• Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

ORANGE ROUGHY IN PARCHMENT

Steps:

• Preheat the oven to 425 degrees F.
• (220 degrees C.). Cook the
• carrots in 1/2 cup of water for 5 minutes.
• Drain and set aside. Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in.
• Place one half of the carrots and peapods in the center of the foil.
• Place a fillet on top of the vegetables.
• Pour one half of the lime juice over the fillet and sprinkle with paprika.
• Scatter some of the sliced olives and capers over the top of the fillet. S prinkle some of the chopped parsley on top of the capers.
• Fold the edges of the parchment or foil to completely enclose the fillet and seal them.
• Place on a baking sheet and bake 8 to 10 minutes.
• To serve, place the packet on a serving dish, and cut a slash in the top.
• Open slightly to let the steam escape and serve.

ORANGE ROUGHY IN PARCHMENT

Steps:

• Preparing the Parchment Paper Most grocery stores carry parchment paper in the bakery section. Cut two pcs of parchment 15 inches (width of the roll) by 15 inches. Place the fish in the middle on the paper. After adding the rest of the ingredients, pull up the long ends and fold the two ends down over the fish. Take the remaining open ends and mix in the corners and tuck under, sealing the package. Or possibly, to stay with the valentine theme, you can wrap the fish in half a heart. Fold the paper in half and cut out a wide heart. Place the fish next to the fold, and after seasoning, fold over the top half. Start at the top of the heart and make small overlaying folds down to the bottom, and twist the point closed. Recipe directions - Combine all the dry ingredients and sprinkle half on each fish. Arrange the tomatoes, onion and pepper on top of the fish. Close the parchment package and spray the outside top with vegetable spray. Bake at 400 degrees for about 12 min. The parchment package will puff and turn light brown, while the fish steams inside. Serve directly on plate and cut open. You can prepare the packets earlier in the day. Since the fish is so fast cooking, you can save it till the last minute. Sharon Howard, R.D., M.S., C.D.E. FADA Description: "Good Source of Omega-three Fatty Acids. Heart-healthy." NOTES : Fish contains omega-three fatty acids, that fend off arterial blockage and help lower our LDL cholesterol (bad cholesterol). The more fatty fish are higher in omega-3s. The use of parchment paper is similar to poaching, or possibly roasting in foil. You can serve the parchment packet directly onto the plate, and break open the top and let the juicy aroma escape.

ASPARAGUS, FISH DINNER PARCELS

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.

ORANGE ROUGHY IN PARCHMENT PAPER

Steps:

• 1. Preheat Oven to 425 2. Toss tomatoes, onions, vinegar, oil and garlic in a bowl 3. Place one serving of the mixture in the center of a piece of parchment paper that is approx. 12 inches long. 4. Place one filet of Orange Roughy on top and season with salt and pepper. Pour 1 tablespoon of white wine on top to aid in the steaming. Add the herb sprig on top. 5. Fold up the parchment paper similarly to a present. These can be made before hand too. 6. Roast in the over for 20 minutes. SERVE!

CITRUSY COD PACKETS WITH ZUCCHINI AND QUINOA

Steps:

• Preheat your oven to 400ºF.
• Place the cod in a 1-quart-size rimmed baking dish and pour the juices over them. Flip the fish over a few times so that the pieces are coated with the marinade, then place skin-side down. Sprinkle with ½ teaspoon of the salt, cover, and place in the fridge for at least 20 minutes and up to 1 hour.
• While the cod marinates, cook the quinoa. Combine the water and quinoa in a medium saucepan with a tight-fitting lid and bring to a boil. Reduce the heat to a low simmer and cook for 15 minutes. Remove the pot from the heat, covered, and let it sit for 10 more minutes. Fluff with a fork when ready to use.
• Meanwhile, place the zucchini in a medium bowl with the orange and lemon zests, oil, garlic, pepper, and the remaining ½ teaspoon salt. Toss well to coat and set aside.
• To assemble the packets, lay out four 10-by-14-inch pieces of parchment paper. Fold each sheet in half, forming a 7-by-10-inch rectangle. Use scissors to cut out a half-moon as big as the paper allows. Unfold the half moon of paper into a circle. Brush one half with olive oil, and divide the quinoa, vegetables, and fish pieces (skin-side down) between the four oiled halves. Top each piece of cod with 3 to 4 blood orange slices. Drizzle a few spoonfuls of marinade over the fish.
• To seal the packets, fold the top half of parchment over the fish and align the edges. Starting at one corner, fold over about ½-inch of the edge 3 times, pressing down to make a crisp crease after each fold. Continue to work your way around the edge of the packet, making overlapping, pleat-like folds, always pressing firmly and creasing the edge so the folds hold. When you get to the end of the paper, twist it into a tail to prevent the liquid from seeping out. If necessary, make a second fold wherever there doesn't appear to be a tight seal. When finished, your packet will look like a large calzone.
• Place the packets on a rimmed baking sheet. Bake for 15 minutes. The paper will darken and puff up as the packet fills with steam. Cooking time will depend on the thickness of your fish; allow a few more minutes if your filets are more than 1-inch thick.
• To serve, transfer the packets to a plate. Using scissors or a sharp knife, slit open the lids of the packets and fold the paper back. Sprinkle with flaky salt and top with cilantro leaves, if using.

FISH FILLETS WITH MUSHROOM SAUCE

Steps:

• Enjoy.

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.