Ingredients Jump to Instructions ↓

  1. 1 Fish fillet - (abt 6 oz) (i.E. Red snapper, salmon, halibut, trout)

  2. 1 teaspoon 5ml Unsalted butter - (to 2 tspns) - Salt - to taste Freshly-ground black pepper - to taste French Version

  3. 1 Red bliss potato - blanched, sliced (small)

  4. 3 Baby carrots - (to 4) - blanched

  5. 2 teaspoons 10ml Chopped shallots or scallions

  6. 1 Lemon Fresh chopped dill Southwestern Version

  7. 2 tablespoons 30ml Minced or julienned roasted red pepper

  8. 1 teaspoon 5ml Minced jalapeno

  9. 2 tablespoons 30ml Corn

  10. 1 teaspoon 5ml Minced garlic

  11. 1 Lime Chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Place the fillet in the center of a 10-inch square of aluminum foil. Scatter vegetables of choice over fillet and sprinkle with desired citrus juice and herbs. Place dots of butter over vegetables and fillet and season with salt and pepper. Bring two opposite sides of foil square together and fold to seal. Fold up both ends to form a foil "envelope". Bake for 12 to 15 minutes. Carefully unfold foil, beware of steam, and plate cooked fillet and vegetables. This recipe yields one serving.


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