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Perch In Papillote

southern.chef's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Perch/Fish fillets 6 Ounce
  Diced tomato 1⁄3 Cup (5.33 tbs)
  Chopped green onions 1⁄3 Cup (5.33 tbs)
  Celery 1⁄3 Cup (5.33 tbs), diced
  Chopped parsley 3 Tablespoon
  Dried tarragon 1 Teaspoon
  Lemon juice 3 Tablespoon
  Lemon 1 , seeded, thinly sliced
  Salt To Taste
  Pepper To Taste
Directions

Cut four 15 inch squares of parchment paper or aluminum foil; fold squares in half, and trim each into a heart shape.
Place parchment hearts on 2 large baking sheets.
Brush top side of each heart lightly with vegetable oil, leaving edges ungreased.
Set aside.
Arrange one fish fillet on one greased half of each parchment heart, near the crease.
Sprinkle fillet lightly with salt and pepper.
Combine tomato, green onions, celery, parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper, tossing gently.
Spoon vegetable mixture evenly over fillets.
Sprinkle lemon juice evenly over vegetables; top with lemon slices.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer

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