Ingredients
Zest and juice of 1 lemon
1 clove garlic, minced
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
4 (6-oz) pieces of fish (e.g., cod, swordfish, halibut, salmon)
Salt and pepper
2 shallots, sliced
2 roasted red or yellow peppers, sliced into thin strips
2 Roma tomatoes, diced
2 teaspoons capers, drained and rinsed
2 tablespoons flat-leaf parsley, chopped
Directions
1 clove garlic, minced
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
4 (6-oz) pieces of fish (e.g., cod, swordfish, halibut, salmon)
Salt and pepper
2 shallots, sliced
2 roasted red or yellow peppers, sliced into thin strips
2 Roma tomatoes, diced
2 teaspoons capers, drained and rinsed
2 tablespoons flat-leaf parsley, chopped
Directions
Preheat oven to 400 degrees F.
In a bowl, whisk together the zest and juice of a lemon, minced garlic, balsamic vinegar, and olive oil. Set aside sauce mixture.
Season the fish with salt and pepper.
In the center of a piece of parchment paper, place a piece of fish. Top with ¼ of shallots, peppers, tomatoes, capers, parsley, and sauce mixture. Fold over the sides of the parchment and roll to form a sealed pouch. Repeat for other three pieces of fish and remaining ingredients. Arrange the pouches on a baking sheet and bake for 20 minutes.
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