Fish Fillet in Papillote
|(1) 6-8 oz lean white fish fillet such as orange roughy, pompano, turbot, or sole|
|Salt and freshly ground pepper, to taste|
|1 tsp grated lemon zest|
|1½ Tbsp chopped fresh chives or green onion tops|
Preheat oven to 425 degrees F. Cut parchment paper or aluminum foil into a "heart" about 12 inches long and 10 inches wide at the widest point. (Paper should be at least 3 inches longer than the fish). Butter the paper (the foil does not need to be greased). Place a fillet on one side of the heart. Sprinkle with salt and pepper, lemon zest, and chopped chives. Fold over paper and seal. Place on an ungreased baking sheet and bake for 10 minutes per inch of fish thickness (6-8 minutes).
Cut cases open by making an "X" in the top of each; fold back paper. Serve immediately.Makes 1 serving
Makes 1 serving