Rockfish in parchment with lemon and herbs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 4 | Rockfish fillets, cut into 4 serving pieces | |
| 1 | medium | Clove garlic, peeled and minced |
| 1 | teaspoon | Dried dill, or basil or rosemary, crushed |
| 1 | tablespoon | Olive oil |
| ¼ | teaspoon | Salt |
| Freshly ground black pepper to taste | ||
| 1 | large | Lemon, thinly sliced |
Directions
Place a heavy baking sheet in the oven as it is preheating to 450 degrees. Cut 4 pieces of parchment paper into 12-by-15- inch rectangles. Place a fish fillet in the center of each piece of paper.
Sprinkle with the garlic, desired herb, olive oil, salt and pepper.
Place the lemon slices on top of the fish.
Fold the long edges of the parchment over several times; fold in the sides. Crimp the edges to seal. Place the packages on the hot baking sheet and bake the fish for 13 minutes (about 13 minutes per inch of thickness for this method of cooking). Let each person unfold the individual serving of fish.
By Larry Brown of the Seattle Times writing in the San Jose Mercury News. 6/9/93.
Posted by Stephen Ceideburg
From: Joan Mershon Date: 09-28-94
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