INGREDIENTS

INSTRUCTIONS

EMERIL'S CREOLE SEASONING
1. Preheat oven to 425 degrees farenheit.
2. Fold 4 sheets of parchment paper (16 and a half by 24 and a half inches)
in half, and clip off the 2 open corners, cutting them round to create an
ear shape. Spread the parchment sheets (now oblong shaped) open on a flat
surface, and brush each with 1 tablespoon of the oil.
3. Sprinkle each fillet all over with the 1 tablespoon Creole seasoning.
Pat the seasoning on with your hands and place each fillet on half of a
parchment sheet.
4. Fan one-quarter of the onion rings and 2 of the sliced tomatoes over
each fillet; sprinkle each with a quarter teaspoon of the salt, 8 turns of
the pepper, 1 teaspoon of the garlic, and 3 tablespoons of the basil.
Drizzle 1 teaspoon of the olive oil over each.
5. To close each bag, fold the second side of the paper over the layered
food, fold the bottom edge over the top, and work your way edge over edge,
folding and twisting, until the bag is sealed. Turn each bag over and place
it on an ovenproof plate, or place all on a baking sheet. (If you bake them
on paltes, you won't have to transfer them later). Brush the top of each
bag with the remaining oil (1 teaspoon per bag), and bake until the paper
is puffed up and golden brown, for about 20 minutes.
6. To serve, place a bag on each palte, slit the bag in an "X", and fold
back the paper. Serve steaming hot.
NOTE. Parchment paper can be bought at most supermarkets or any culinary
equipment store. If you absolutely can't find any, use aluminum foil, but
the effect won't be as elegant.
Makes 4 servings
Emeril's Creole Seasoning:
1. Combine all ingredients thoroughly and store in an airtight jar or
container.
Makes about 2/3 cup
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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