Whiting In A Bag Recipes

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FISH EN PAPILLOTE



Fish En Papillote image

A recipe for simple, perfect fish en papillote with vegetables. This healthy method for baking fish in parchment results in tender, flaky fish every time!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 35m

Number Of Ingredients 10

4 6-ounce cod fillets (or another firm-bodied fish, such as salmon,flounder, trout, or halibut)
1/4 cup Land O Lakes® Butter with Canola Oil
2 garlic cloves (minced)
2 tablespoons chopped fresh parsley (plus additional for serving)
1 small or 1/2 large shallot
½ teaspoon kosher salt (plus additional for seasoning)
¼ teaspoon ground black pepper
1 small lemon
4 cups lightly packed tender salad greens (like spinach, arugula, radicchio, or even mixed greens)
12 cherry tomatoes (halved)

Steps:

  • Place a rack in the center of your oven and preheat the oven to 425 degrees F.
  • In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
  • Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
  • Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
  • Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 273 kcal, Carbohydrate 7 g, Protein 32 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 516 mg, Fiber 2 g, Sugar 3 g

BAKED WHITING



Baked Whiting image

A healthy way to enjoy whiting and/or tilapia, without spending all of your time in the kitchen. My family enjoys it, even the kids will be looking forward to the next time I make fish.

Provided by iamabeast

Categories     Seafood     Fish

Time 40m

Yield 4

Number Of Ingredients 9

4 whiting fish fillets, or more to taste
½ cup milk, or as needed
1 pinch garlic powder, or more to taste
1 pinch onion powder, or more to taste
1 pinch paprika, or more to taste
salt to taste
1 Roma (plum) tomato, diced
4 teaspoons butter, or more to taste
2 lemon, juiced, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet.
  • Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.

Nutrition Facts : Calories 150.3 calories, Carbohydrate 2.6 g, Cholesterol 73 mg, Fat 7.3 g, Fiber 0.3 g, Protein 17.5 g, SaturatedFat 3.4 g, Sodium 162.3 mg, Sugar 2 g

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