Infused Recipes: Weedy Fish in a Bag

Infused Recipes: Weedy Fish in a Bag

A heart-healthy dish, Fish In A Bag is a wonderful new way to enjoy fresh fish. The simple preparation, accompanied by crisp vegetables, complements the flavor of a variety of skinless fish species, including salmon and tilapia. This recipe was adapted for the chef at home.

Ingredients:
Vegetable Mix
1 cup red onion, cut in 1/4-inch strips
1 cup red pepper, cut in 1-2 x 1/4-inch strips 1 cup celery, sliced in 1/4-inch pieces
1 cup of broccoli, (optional)
1 cup baby carrot slims
Salt and pepper
Mix vegetables and season with salt and pepper or Mrs. Dash vegetable seasoning.

Fish In A Bag
4 sheets parchment paper
2 tablespoons of Canna Butter, melted 2 cups Vegetable Mix
8 (2.5 ounce) strips fresh fish, skinless Old Bay or seafood seasoning
4 lemon wheels, 1/4-inch thick
4 sprigs fresh thyme

Instructions:
Fold parchment paper in half short ways and crease. Unfold parchment paper and brush completely with melted butter to the edges.

Place 1/2 cup vegetable mix in the center of the right half. Brush melted Canna butter on two 2.5-ounce fresh fish filets and shake on a generous coating of Old Bay or Seafood seasoning.
Place seasoned fish 1/2 inch apart on top of vegetable mix to allow for even cooking. Place one lemon wheel and one sprig of thyme on fish.

Fold the left side of the parchment paper over the right side. Crimp paper (like a pie crust) until bottom and top of the paper are completely sealed. Brush top of parchment paper with melted butter to the edges to prevent bag from burning when cooked. Repeat for each serving.

Place bags on a greased cookie sheet with an inverted buttered pie pan over each (to prevent paper from burning).
Bake at 350 degrees F for 12 to 15 minutes.

Staff writer: Jamie Lee McCormick

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