Blue Hake en papillote

Name: Blue Hake en papillote Recipe
Yield: 4
Ingredients: 1/4 cup almonds ( I used walnuts); 4 blue hake fillets (schwan's); 1 small tomato diced ( I used roma tomato); 1/4 cup minced yellow onion; 1 tbsp olive oil; 4 tsp dry white wine; 1 tbsp chopped fresh flat-leaf (Italian) parsley) ( I used dried); 2 tsp chopped fresh thyme (I used dried); 1/2 tsp saffron threads steeped in 2 tbsp water (didn't use TOO expensive); 1/2 tsp salt; 1/2 tsp white pepper ( I used regular black)

Number of Servings: 4

Ingredients

1/4 cup almonds ( I used walnuts)4 blue hake fillets (schwan's)1 small tomato, diced ( I used roma tomato)1/4 cup minced yellow onion1 tbsp olive oil4 tsp dry white wine1 tbsp chopped fresh flat-leaf (Italian) parsley) ( I used dried)2 tsp chopped fresh thyme (I used dried)1/2 tsp saffron threads, steeped in 2 tbsp water (didn't use, TOO expensive)1/2 tsp salt1/2 tsp white pepper ( I used regular black)

Directions

Put the almonds in a food processor and process to the consisitency of fine bread crumbs. Set aside. (I used pre-ground)

Preheat oven to 400 degrees F. Cut 4 15-inch squares of parchment paper. Fold 1 square in half to create a crease, then open up. Place 1 fillet next to the crease. Repeat with the remaining squares and fillets.

top each fillet with 1/4 of the tomato, onion almond meal, olive oil, wine, parsley, thyme, saffron, salt and pepper.

Working with 1 square, fold the paper over the fish and vegetables, then fold the edges several times, crimping to seal the packet completely. Repeat to make 3 more packets. Place the packets on a baking sheet.

Bake until the paper is starting to brown, about 15 minutes. (If the fillets are thin, bake for 12 minutes) Place the packets on plates. To serve, slit an X in each packet and fold open.

Serving Size: 4 packets

Number of Servings: 4

Recipe submitted by SparkPeople user BATWIDOWMOM2.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving