Foil Baked Fish With Mexican Mint Marigold Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 lbs: Fresh fish fillets,
Thin lemon slices,
Butter, to taste
Salt and pepper, to taste
1 cup: Chopped Mexican mint, marigold leaves
Directions:
Put fish fillets on a piece of buttered aluminum foil or parchment.
Slash the fillets at 2" intervals and insert a thin slice of lemon
into each cut. Dot the fish with butter, salt and pepper, then
sprinkle with Mexican mint marigold leaves. Double-fold the edges of
the foil to seal; fold parchment around the fish, letter style, then
turn the ends under.
Bake the packet no more than 20 minutes in a preheated 350 F. oven.
The fish is done when it flakes easily. Avoid overcooking.
Recipe in Diane Morey Sittons "An Herb to Know" column in "The Herb
Companion." April/May 1993, Vol. 5, No. 4. Pg. 20. Posted by Cathy
Harned.
Source from luhu.jp
Slash the fillets at 2" intervals and insert a thin slice of lemon
into each cut. Dot the fish with butter, salt and pepper, then
sprinkle with Mexican mint marigold leaves. Double-fold the edges of
the foil to seal; fold parchment around the fish, letter style, then
turn the ends under.
Bake the packet no more than 20 minutes in a preheated 350 F. oven.
The fish is done when it flakes easily. Avoid overcooking.
Recipe in Diane Morey Sittons "An Herb to Know" column in "The Herb
Companion." April/May 1993, Vol. 5, No. 4. Pg. 20. Posted by Cathy
Harned.
Source from luhu.jp