Pompano in Paper

Directions

Thaw fish fillets if frozen. Cut parchment paper or brown paper into 6 12-inch squares.

Place 1 fillet on half of each piece of parchment paper.

Sprinkle with a little salt. In a saucepan, cook onion and annatto seed in the oil until the onion is tender.

Stir in the orange and lemon juices, pimentos, olives, and parsley.

Simmer, covered, for about 5 minutes.

Add the hard cooked eggs. Spoon 3 Tbls of the sauce over each fillet.

Fold parchment paper over the fillet. Seal by turning the edges up and folding.

Place the packets in a 15×10×1-inch baking pan.

Bake in a preheated 350℉ (180℃). oven for 20 to 25 minutes or until fish is done.

Cut packets open with a large X on the top, fold back each segment.

Transfer paper packets to dinner plates.

Garnish with shredded lettuce and sliced radishes, if desired.