Wild Fish In Parchment With Summer Herbs

Name: Wild Fish In Parchment With Summer Herbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings freshly ground black pepper to taste; 680 grams wild fish, such as halibut, salmon or mahi-mahi, defrosted, if frozen; 2 Tbsps fresh basil leaves; 1 Tbsp fresh mint leaves; 118 milliliters fresh parsley leaves; 1 clove garlic (2 if small); 1 zest of lemon; 1 teaspoons sea salt (you can use an extra pinch if you like salt); 6 squares 14-inch squares of unbleached parchment; 59 milliliters unrefined, cold-pressed extra-virgin olive oil

Wild Fish In Parchment With Summer Herbs is a dairy free and pescatarian main course. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 116 calories, 23g of protein, and 2g of fat each. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of unbleached parchment, lemon zest, mint leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the unbleached flour you could follow this main course with the Strawberry Coffeecake as a dessert.

Instructions

Preheat oven to 400 degrees.

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Oven

Place the garlic, herbs, salt and pepper in the bowl of a mini-food processor and process until the herbs are finely chopped.

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Salt And Pepper

Garlic

Herbs

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Food Processor

Bowl

Add the olive oil and process until well combined.

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Olive Oil

Add lemon zest and pulse once or twice.

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Lemon Zest

Place each piece of fish in the center of a sheet of parchment.

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Fish

Spread a heaping spoonful of the herb mixture on top of each piece of fish.Bring 2 opposite sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper.

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Spread

Fish

Place each packet on a baking sheet and bake for 12-15 minutes based on the thickness of the fish.

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Fish

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Baking Sheet

Oven

Transfer each packet to a plate and use caution when opening the steam will be very hot!

Equipment

Ingredients

Servings:

6servings

freshly ground black pepper to taste 680grams

wild fish, such as halibut, salmon or mahi-mahi, defrosted, if frozen 2Tbsps

fresh basil leaves 1Tbsp

fresh mint leaves 118milliliters

fresh parsley leaves 1clove

garlic (2 if small)1

zest of lemon 1teaspoons

sea salt (you can use an extra pinch if you like salt)6squares

14-inch squares of unbleached parchment 59milliliters

unrefined, cold-pressed extra-virgin olive oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.