Blue Hake en papillote
Introductiondelicious fish in packets of parchment paper.
This recipe is originally from the Mayo Clinic-EmbodyHealh. It orginially called for sea bass but I substituted the Blue Hake. delicious fish in packets of parchment paper.
This recipe is originally from the Mayo Clinic-EmbodyHealh. It orginially called for sea bass but I substituted the Blue Hake.
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)
I am not a fish eater so this recipe was actually quite tasty. I think next time, I would add some garlic (everything is better with garlic!). I also eyeballed the spices and I think I got too much thyme, it kind of overpowered everything else. Was a nice way to desguise fish taste without adding lots of calories or carbs!
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.