- 2 leeks, thinly sliced
2 red or yellow bell peppers, cored,
seeded, and thinly sliced
1 cup thinly sliced button mushrooms
1 tbsp chopped fresh parsley, or 1 tsp
1 tsp chopped fresh thyme
1 pound sole fillets (or another whitefleshed
fish), cut into 4-ounce
2 lemons, zested and cut in half
The best thing about this recipe: because everything is in the parchment, cleanup is a breeze!
1. Preheat the oven to 450° F. In a small bowl, mix together the leeks, bell pepper, and mushrooms. In another small bowl, mix together the parsley and thyme.
2. Fold four sheets of 15" x 15" parchment paper in half. Coat one half with nonstick cooking spray and place on a baking sheet, uncoated side down (if you have a griddle that fits across two burners, you can use that in place of the baking sheet). In the center of the sprayed side of each piece of parchment, place 1 fish fillet, one-quarter of the vegetables, lemon zest, and herbs. Juice 1 lemon half over each mixture. Fold over the left side of the parchment. Crimp the edges to form a packet.
3. Place the baking sheet across two burners on the stovetop and set to moderate heat. Once the liquid inside each packet starts to bubble, transfer the pan to the oven. Bake for 8 to 10 minutes, depending on the thickness of the fish. A general rule of thumb is 10 minutes per inch of thickness".
Fonte e imagem: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=695378