Orange Roughy in Parchment
Orange Roughy in Parchment recipe
Yield
2 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
carrots
julienned |
*
|
|
| 6 |
snow pea pods
whole |
*
|
|
| 12 | ounces |
orange roughy fillets
|
* |
| ¼ | cup |
lime juice
|
|
| 1 | pinch |
paprika
|
*
|
| 3 | tablespoons |
olives
stuffed, sliced |
*
|
| 2 | tablespoons |
capers
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
carrots
julienned |
*
|
| 6 | each |
snow pea pods
whole |
*
|
| 346.8 | ml/g |
orange roughy fillets
|
* |
| 59 | ml |
lime juice
|
|
| 1 | x |
paprika
|
*
|
| 45 | ml |
olives
stuffed, sliced |
*
|
| 3E+1 | ml |
capers
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Preheat the oven to 425 degrees F.
Cook the carrots in ½ cup of water for 5 minutes.
Drain and set aside.
Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in.
Place one half of the carrots and peapods in the center of the foil.
Place a fillet on top of the vegetables. Pour one half of the lime juice over the fillet and sprinkle with paprika.
Scatter some of the sliced olives and capers over the top of the fillet.
Sprinkle some of the chopped parsley on top of the capers.
Fold the edges of the parchment or foil to completely enclose the fillet and seal them.
Place on a baking sheet and bake 8 to 10 minutes.
To serve, place the packet on a serving dish, and cut a slash in the top.
Open slightly to let the steam escape and serve.
