Baked Fish in Parchment
- Two 16-inch parchment paper sheets (or tin foil)
- 2 rosemary sprigs (or cilantro or parsley or thyme)
- One 5-6 ounce skinless fish fillet
- 1/2 cup diced zucchini
- 3 cherry tomatoes, halved
- 2 small artichoke hearts (canned) quartered
- 1 tablespoon dry white wine
- salt and pepper
- squeeze of fresh lemon juice
- Produce
- Artichoke hearts, small canned (2)
- Cherry tomatoes (3)
- Rosemary (2)
- Zucchini (1/2 cup)
- Seafood
- Fish fillet, skinless (5 ounce)
- Cooking & Baking
- Salt and pepper (1)
- Drinks
- Lemon juice, fresh (1 squeeze)
- Beer, Wine & Liquor
- White wine, dry (1 tablespoon)
- Other
- Two 16-inch parchment paper sheets (or tin foil)
Preparation
Read recipe preparation on steamykitchen.com
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Recipe Stats
Published February 24, 2010 (2 years ago).
8 people saved this recipe.
