Parchment Paper Fish
Select a firm white fish. I use tilapia; this is a favorite in
our home.
garlic cloves, one for each piece of fish
carrots, one half for each piece of fish
sweet onion
parsley
bay leaf, one for each piece of fish
thyme
fennel
dried oregano
parchment paper
Lay out a sheet of parchment paper big enough to wrap the fish
in, one for each piece of fish. Place one piece of fish on each
piece of parchment paper, thinly slice the garlic, carrots, and
onion and place the amount you like on top of the fish. (I use
the amounts above; you can adjust this to your taste.) Sprinkle
the parsley, bay leaf, thyme, and oregano over the top. (Again
use an amount to suit your taste.)
Fold up the sides of the parchment paper making a sort of
envelope. Bake in a 350° oven for 20 to 25 minutes.
Serve in the parchment paper. Slice open the top of the paper to
let the steam out, and drizzle with butter sauce.
Butter Sauce
¼ Cup shallots, finely chopped
¼ Cup white wine vinegar
¼ Cup dry white wine
Dash of salt
½ 1b butter
Reduce over medium heat the shallots, white wine vinegar, dry
white wine and salt, in a small sauce pan. Cool the pan
slightly, return to a very low heat. Add the butter in small
amounts, reducing in between additions. This sauce should be
served warm.
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