Baked Flounder in Parchment

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Baked Flounder in Parchment

Book Description

Making something different for dinner has never been easier—thanks to The Everything® Wild Game Cookbook. Written with the most exotic wild game and fish in mind, this unusual collection features delicious, original recipes designed to please any meat lover’s palate. Expert author Karen Eagle also reveals the secrets of cooking wild game—from the various techniques for preparing it (such as roasting and smoking) to substitutions that really work.

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The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison 300 Recipes for Home-cooked Meals

Authors: Karen Eagle

Date: July 2006

ISBN: 159337545X

Publisher: Adams Publishing Group

Paperback

ORDER/INFO

Baked Flounder in Parchment
Recipe from: The Everything Wild Game Cookbook
by Karen Eagle
Cookbook Heaven at Recipelink.com

Individual servings of fish baked in parchment paper are like presents at the table. The paper keeps the fish nice and hot. Diners carefully open the paper to a waft of aromatic heat. Warn them to be careful. Serve with a nice salad and crusty bread to soak up the sauce.

Makes 4 servings

4 (6 to 8-ounce) flounder fillets
4 pieces of parchment paper, 8x8-inches square
1 large beefsteak tomato, chopped
1 bunch green onions, chopped
1/2 cup halved kalamata olive
1 teaspoon anchovy paste
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.
Place a serving of fish in the center of each piece of parchment paper. Place one fourth of the chopped tomatoes, green onions, and olives on top of each fish fillet.
In a small bowl combine the rest of the ingredients and whisk to blend. Spoon about 1 1/2 tablespoons of the sauce over each fish fillet. Fold the parchment paper to enclose the fish and hold in the vegetables and sauce.
Place on a baking sheet and cook in the preheated oven for about 15 minutes.
Carefully set each parchment packet on a dinner plate and serve at once.

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