Fish In Parchment Recipe
The flavor of this Fish In Parchment recipe has played on my senses so much that I hardly ever go for any other Fish In Parchment recipe. The marriage of the amazing flavors of Fish with other ingredients is the secret to this Fish In Parchment. A lip-smacking Main Dish, this Fish In Parchment completes your spread. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Fish In Parchment, just like I do.
Ingredients
Vegetable oil
6 thin fish filets: salmon, flounder, or trout
3/4 cup peeled, seeded, and diced tomato
1/2 cup sliced mushrooms
4 tablespoons finely chopped shallots
4 tablespoons butter, melted
Juice of 1 lemon
4 tablespoons white wine
Salt and fresh pepper to taste
2 tablespoons chopped fresh pars ley, chives, or dill
Directions
Cut 6 hearts from 6 pieces of parchment measuring 6 inches wide by 10 inches long.
Lay parchment hearts out flat and brush oil on them.
Lay each filet on the right side.
Divide all remaining ingredients among the 6 hearts.
Fold the edges together by pleating so no steam can escape.
Brush outside of hearts with oil.
Put on baking sheets into 350° Foven for 7-10 minutes.
Lay parchment hearts out flat and brush oil on them.
Lay each filet on the right side.
Divide all remaining ingredients among the 6 hearts.
Fold the edges together by pleating so no steam can escape.
Brush outside of hearts with oil.
Put on baking sheets into 350° Foven for 7-10 minutes.
