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Tarragon Fish And Vegetable Parcels

fast.cook's picture
Ingredients
  Leek 350 Gram (1 Medium Sized)
  Carrot 180 Gram (1 Large Sized)
  Butter 30 Gram
  Dry white wine 2 Tablespoon
  Chopped tarragon leaves 2 Teaspoon (Use Fresh)
  Fish fillets 3 1⁄4 Kilogram (4 Pieces, 800 Gram Each)
Directions

Cut Leek and carrot into thin 4 cm-long strips.
Heat butter in large pan; cook vegetables, stirring, until softened slightly.
Stir in wine and tarragon; cook, uncovered, 1 minute.
Place each fish fillet on a 30cm-square piece of foil; divide vegetables among fillets.
Wrap tightly to enclose fillets, place on oven tray; bake in hot oven 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Quick

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