| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Seafood, Sun-dried, Wrv |
4 |
Servings |
INGREDIENTS
|
|
Waldine Van Geffen |
|
|
VGHC42A |
| 4 |
|
Fish fillets or steaks, about |
|
|
6oz ea 3/4" thick* |
| 1/4 |
c |
Dried tomato bits |
| 1/4 |
c |
Lemon juice |
| 2 |
T |
Chopped fresh thyme or |
| 2 |
t |
Dried thyme |
| 4 |
t |
Garlic, minced |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 400~. Cut 4 12" circles from kitchen parchment; fold
each circle in half.** Unfold circles and place fish pieces next to
folds. Top fish with tomato bits, lemon juice, thyme, garlic, salt and
pepper, dividing equally. Refold paper over fish so that cut edges
meet. Fold and roll cut edges up all the way around to seal packes
securely. Place on baking sheet; bake 10 to 12 minutes until packets
are browned and puffed. Transfer to plates; cut open to serve. Any
thick-fleshed fish such as halibut, sea bass and orange roughy.
*Aluminum foil may be used in place of kitchen parchment. Cut 4 12"
squares of foil; proceed as with parchment circles, but bake for 12
minutes. Source: The Sonoma Dried Tomato Cookbook (wrv) From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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