Fish In Foil
|Unsalted butter/Margarine||2 Tablespoon, melted|
|Fine egg noodles||8 Ounce|
|Carrots||4 Large, peeled and thinly sliced|
|Heavy cream/Half and half||1⁄2 Cup (8 tbs)|
|Scallions with tops||4 , thinly sliced|
|Snipped fresh dill/Minced parsley / 1/2 teaspoon dill weed||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Watercress leaves/Spinach leaves||2 Cup (32 tbs) (Loosely Packed)|
|Flounder fillet/Other lean white fish such as scrod / haddock thawed if frozen||4|
Preheat the oven to 325° F.
Fold four 20- by 12-inch sheets of heavy-duty foil in half crosswise, then open each sheet like a book and brush one with 1 teaspoon of the melted butter, leaving a 2-inch margin all around.
Bring a large saucepan of water fat to a boil over high heat.
Add the noodles and carrots and cook, uncovered, stirring occasionally, for 5 minutes or until almost tender.
Drain well and toss with the cream and half of the scallions, dill, salt, and pepper.
Divide the noodle mixture evenly among the 4 buttered foil "pages" and top each with 1/2 cup of the watercress, then a fish fillet.
Spoon on the remaining butter and sprinkle with the remaining scallions, dill, salt, and pepper.
Fold the foil over, enclosing the food, and seal the edges by folding over twice.
Place the foil packets on a baking sheet and bake for 15 minutes.