| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Sun-dried, Fish, Seafood, 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 |
tb |
Chopped fresh thyme or |
| 2 |
ts |
Dried thyme |
| 4 |
ts |
Garlic; minced |
|
x |
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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