Foil baked fish with mexican mint marigold
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh fish fillets |
| Thin lemon slices | ||
| Butter; to taste | ||
| Salt and pepper; to taste | ||
| 1 | cup | Chopped Mexican mint marigold leaves |
Directions
Put fish fillets on a piece of buttered aluminum foil or parchment.
Slash the fillets at 2" intervals and insert a thin slice of lemon into each cut. Dot the fish with butter, salt and pepper, then sprinkle with Mexican mint marigold leaves. Double-fold the edges of the foil to seal; fold parchment around the fish, letter style, then turn the ends under.
Bake the packet no more than 20 minutes in a preheated 350 F. oven.
The fish is done when it flakes easily. Avoid overcooking.
Recipe in Diane Morey Sitton's "An Herb to Know" column in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 20. Posted by Cathy Harned.
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